Tropical Burnt Cream
Pour the milk into a saucepan and bring to simmering point.
Meanwhile, whisk the egg yolks with the caster sugar, corn flour and coconut until thick.
Gradually incorporate the hot milk, whisking all the time, then scrape the mixture back into the saucepan. Stir the custard over a low heat until it thickens then divide it between 4 ramekins.
Chill in the fridge for 25 minutes.
Sprinkle the tops with Demerara sugar then caramelise with a blow torch or under a hot grill.