Preheat the oven to 190°C/375°F/Gas 5.
Pour the coconut milk and the milk into a saucepan and put on the stove to warm.
Crack the eggs into a mixing bowl, add the sugar and whisk together until smooth. Gently stir in the warm milk. Skim off all of the surface foam with a ladle and discard.
Pour the coconut custard into four 8-cm ramekins, cover with cling film and put into a deep roasting tray. Carefully pour boiling water into the tray to within 1cm of the top of the ramekins. Place on the bottom shelf of the oven and bake for 50 minutes until set. Carefully remove the ramekins from the water and allow to cool, then refrigerate for at least 1 hour.
Increase the oven temperature to 260 °C/500°F/Gas 9.
Take half a fresh coconut and use a peeler to make shavings. Put 150g castor sugar and 150 mls water into a pan and add the coconut shavings. Cook until tender then remove coconut shavings with a strainer spoon and dry them before laying on a baking tray and placing in the oven. Sprinkle the shaved coconut onto a baking tray and place in the oven. After 4 minutes the coconut will turn a light golden colour. Remove the toasted coconut and put into a bowl for later.
Put half the red fruit and all of the cherries (including their stalks) into a bowl. Cover the remaining berries with icing sugar and blitz in the liquidiser until smooth. Pour the pulp through a fine mesh sieve over the whole fruit, discarding the trapped seeds. Refrigerate.
Lay out four dessert plates.
Remove the creams from the refrigerator and take off the cling film. Gently press down the edges of the moulds, shake them free and then turn them upside down onto the centre of each plate. Sprinkle with the toasted coconut. Spoon the cold red fruits around the edge of the creams and serve immediately.
Trending This Week