The Ultimate Coconut Cake Cocktail

Dip martini glass rim in coconut anglaise, then coconut flakes. Add liquid ingredients into a cocktail shaker with ice. Shake until frothy. Strain into glass. Garnish with strawberry.

Coconut Anglaise

1 cup milk

1/4 cup shredded coconut

4 yolks

4 Tbs. Granulated sugar

1/2 tsp vanilla extract

Bring cream and coconut to a boil. Set aside and allow to steep for 30 minutes. Strain out and discard the coconut. Place cream back on the stove and bring to a boil.

Whisk the yolks and sugar together, pour a little of the hot liquid over the yolks and whisk to combine, pour this back into the saucepot and stir continuously with a wooden spoon until the mixture reaches 183F and coats the back of the spoon.

Immediately remove from heat, strain and place into a bowl over an ice-bath to stop the cooking

process.Add Vanilla. Chill. Refrigerate for up to 5 days, do not freeze.

Toasted coconut

1/2 cup coconut flakes

Preheat the oven to 350 F. Spread  coconut flakes on a cookie sheet or metal baking pan. Heat flakes for three to five minutes until light golden brown. Remove from the oven and allow to cool.