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In a small pot on the stove, mix your heat your milk and coconut milk until they are almost boiling.
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In a medium pot, whisk together the flour, sugar, salt and coconut.
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Turn the heat to medium, and add 1 cup of the milk to the flour mixture, whisking the entire time. Wait for it to thicken, and then add another cup of milk, again, waiting for it to thicken. Then add the last cup of milk, continuing to whisk until it thickens again.
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In a bowl, slightly beat your egg yolks. Add about 1/4 cup of the milk/flour mixture to the yolks, whisking the whole time before adding them to the milk/flour mixture. This will help bring them up to the same temperature so they don't scramble as you combine them! Did you stop whisking? Keep whisking!
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Bring the whole mixture up to almost boiling, (still whisking), it should be a pudding consistency, quite thick!
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Stir in the butter and vanilla and almond extracts until they are completely incorporated.
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Remove the mixture from heat, and set aside for at least 20-30 minutes. It should be almost room temperature, but still pourable when you pour it into your cookie crust.
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Pour the coconut cream into the cookie crust, and place in the fridge overnight, or for at least 6-7 hours.
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Serve with whipped cream on top!