- ¾ cup coconut milk
- ¾ cup heavy cream
- 1 teaspoon crushed green cardamom pods (or ¼ teaspoon ground cardamom)
- ⅛ teaspoon salt
- ⅓ cup Arborio rice
- 4 large egg yolks
- ¼ cup sugar
- 1 teaspoon pure vanilla extract
- ¼ cup sweetened shredded coconut, toasted
- Set 4 (4 oz.) ramekins in an 8-inch square baking pan. Combine the coconut milk, heavy cream, cardamom, and salt in a small saucepan and bring to a simmer. Remove from heat, cover pan, and set aside for 30 minutes. Meanwhile, cook the rice according to package instructions until it is slightly al dente.
- Bring a kettle of water to boil. Heat the oven to 325°F.
- Whisk the egg yolks, sugar, and vanilla in a large bowl. Strain the reserved cream mixture through a fine mesh sieve into the egg yolk mixture. Stir in the rice. Divide the mixture among the ramekins.
- Set the baking pan in the oven. Pour boiling water into the pan until it reaches halfway up the sides of the ramekins. Cover the pan with foil. Bake the custards until they are set around the edges but still jiggle a bit in the center, 20 to 25 minutes. Remove the pan from the oven and let cool to room temperature, then transfer the ramekins to the fridge to chill for at least 4 hours. To serve, top with toasted coconut.
Note: Total time includes chilling time.