coconut custard & fruit salad

custard
1.25c shredded coconut
1c coconut cream
1c milk
90g caster sugar
4 egg yolks
3 gold strength gelatine leaves
ice for an ice bath
300ml thickened cream, lightly whipped

fruit salad
5 kaffir lime leaves
1c caster sugar
3 cups tropical fruit cut with a small melon baller (kiwifruit, watermelon, cantaloupe, mango, papaya)

Stir the coconut in a dry frying pan over a low/medium heat until lightly toasted. Place in a saucepan over a medium heat with the coconut cream and milk and bring to just below boiling point before setting aside for 30 minutes to cool.

Whisk sugar and egg yolks in a bowl, adding the strained milk/cream/coconut mixture, discarding the shredded coconut. Whisk to combine and then return to a low heat, stirring for 2-3 minutes until the custard is thick enough to coat the back of a spoon.

Meanwhile, soak the gelatine in cold water for 5 minutes. Squeeze to remove excess water, then add to the custard, stirring to dissolve. Remove from the heat and transfer the custard to a bowl resting in a larger bowl of iced water. Stir occasionally until cool.

Fold the lightly whipped cream into the cooled custard. Pour into six 1c serving glasses (or 12 1/2c glasses - they should be only 1/2-2/3 full) and chill for at least 4 hours or until set.

Place 4 of the kaffir lime leaves in a saucepan, sprinkle with the sugar, cover and leave to infuse for 4 hours or overnight. Add 1c water and stir over a low heat for 1-2 minutes to dissolve the sugar. Increase heat to medium and simmer, without stirring, for 5 minutes until syrupy. Cool, then shill until needed.

Just before serving, finely shred the remaining kaffir lime leaf and add to the syrup with the tropical fruit, then spoon over the custard to serve.