3/4 cup whole milk
3/4 cup unsweetened coconut milk
1/2 vanilla bean with seeds scraped
4 large egg yolks
1/3 cup granulated sugar
3 tbsps cornstarch
2 tsp coconut rum
1/2 tsp vanilla extract3/4 very cold heavy cream
Combine whole milk and coconut milk with vanilla bean seeds in a medium saucepan and bring to a simmer over low heat.
Whisk together the yolks, sugar and cornstarch in a large bowl.
Slowly whisk the warm milk into the egg mixture, a little at first to temper, then after adding the rest return the mixture to the pot and bring to a boil whisking constantly until thickened. Scrape the mixture into a bowl and whisk in rum and vanilla extract.
Let cool to room temp then cover and refrigerate at least 2 hours.
After the custard mixture has gotten cold, scrape into a mixer bowl with whisk attachment and add the cream.
Whose until soft peaks form.
Put into an airtight container and refrigerate until ready to use.