Coconut bebinca

Method

1. For the coconut custard: heat the milk, double cream and coconut milk together in a saucepan until just simmering.

2. Meanwhile, whisk the egg yolks, sugar, zest, and cornflour together in a bowl until smooth and well combined. Slowly pour the warm milk into the yolk mixture, whisking continually.

3. Pour the mixture back into the saucepan and cook over a low heat until simmering, then cook for a further 2-3 minutes, or until the mixture has thickened enough to coat the back of a spoon. Stir in the coconut and leave to cool.

4. For the pancakes: whisk together the flour, eggs, sugar, salt and ghee until smooth and well combined. Stir in the coconut milk and milk and leave to stand for 20 minutes.

5. Heat a small frying pan, add a drizzle of vegetable oil and wipe the surface with kitchen paper to thinly coat the pan. Pour about three tablespoons of the pancake mixture into the pan and swirl so that the batter covers the base of the pan.

6. Leave the pancake to cook for 20-30 seconds, then run a spatula around the edges and flip the pancake over. Cook for a further 10-15 seconds, or until the pancake is golden-brown on both sides. Repeat with the rest of the batter.

7. Prepare a cake tin with a removable base that is a similar size to your pancakes. Place one pancake into the bottom of the tin, and spoon over three tablespoons of the custard. Repeat with more layers of pancakes and custard until finished.

8. To serve, remove the cake ring and dust the pancakes with icing sugar.