Individual Coconut Cream Pies

This is made in two 4-inch rings.  If you don't have these rings, you can still make the pies.  Draw two 4 inch circles on parchment paper, then place paper on a baking sheet and use as a guide to form the bases of the pies.  Once baked and cool, wrap a double thickness 1 1/2 inch parchment strip around the base and secure with tape or a paper clip.  From Food and Drink 2002.

BASE
1/2 cup graham crumbs
3 tbsp melted butter
1/4 tsp ground ginger

FILLING
2 egg yolks
3 tbsp granulated sugar
1 tbsp cornstarch
1/4 tsp vanilla extract
3/4 cup light coconut milk
1/2 cup whipping cream
2 tsp coconut liquor, optional
1/4 cup toasted coconut

1. Preheat oven to 350F.  Place two 4 inch rings on a parchment lined baking sheet.  Mix crumbs, butter and ginger together.  Place half the mixture into each ring and press down to form a base.  Bake 10 minutes.
2. Leave rings on baking sheet and when cool, line each ring with a strip of parchment paper.  Secure end of strip with a piece of tape.
3. Whisk egg yolks and 2 tbsp sugar together until light and sugar is dissolved.  Add cornstarch and vanilla.  Whisk until well mixed.  In a small saucepan, bring coconut milk to a boil.
4. Gradually pour hot coconut milk onto egg mixture.  Whisking continually.  When completely mixed pour back into saucepan and bring to the boil, whisking.  Boil for 1 minute then divide between prepared rings. Smooth top, then cover by pressing plastic wrap directly onto the surface.  Chill.
5. Whip the cream with remaining sugar and liquor, if using, until stiff.  Top tarts with cream and toast coconut.  Chill until ready to serve.
6. To serve, place on plates using a spatula.  Remove rings and parchment.

Serves 2