Title: Coconut cream club sandwich
 Categories: Baker
      Yield: 4 Servings
 
  1 3/4 c  Milk
    1/4 c  Canned cream of coconut or
           Coconut puree
    1/2    Vanilla bean, split
      4    Egg yolks
    2/3 c  Sugar
    1/4 c  Cornstarch
      1 tb Butter
    1/4 c  Heavy cream, whipped
      3    Sheets phyllo
    1/2 c  Butter, clarified
    3/4 c  Sugar
    1/2 c  Shredded coconut, toasted
      1    Recipe cranberry compote
      1    Recipe glossy chocolate
           Sauce
      6    Mint sprigs
 
  For cocounut custard: In a stainless steel sauce pan heat milk with
  coconut cream and vanilla bean until scalded. Meanwhile, whip yolks
  with sugar until very light and fluffy. On low speed mix in
  cornstarch. Gradually pour in hot milk infusion while mixing. Strain
  through a fine strainer back into the sauce pan and cook on high
  heat, whisking constantly until thickened and no starchy flavor is
  detected. Pour into a bowl and stir in butter. Place over an ice
  water bath and whisk constantly to chill. Fold in whipped cream. Keep
  chilled. For phyllo: Lay one sheet of phyllo on a parchment paper
  lined sheet pan. Brush with clarified butter, sprinkle with sugar and
  1/4 cup toasted coconut. Repeat the process with the second and third
  sheets, omitting the coconut on top. Cut into 3- inch equilateral
  triangles. Place a sheet of parchment on top and weight it down with
  a heavy sheet pan small enough to fit inside of the other one. Bake
  at 350 degrees in a conventional oven checking until lightly golden
  brown, about 10 minutes. Let cool and break apart triangles.
  
  To serve: Stack phyllo, then coconut custard. Repeat, then top off
  with a piece of phylo. Serve garnished with Cranberry Compote, Glossy
  Chocolate Sauce and a mint sprig.
  
  Yield: 6 servings