2 Cups Heavy Cream
1/3 Cup White Sugar
6 Egg Yolks
1 Tsp Vanilla Extract
1/4 Cup Cream of Coconut
6 Tbl Shredded Coconut
Heat oven to 300 degrees. Place 6 ramekins into a cake pan. Sprinkle 1 tablespoon coconut into the bottom of each ramekin. Set aside.
Stir together cream and sugar in a saucepan over medium heat.
When cream mixture is hot, use a small ladle (like a gravy ladle), ladle small amounts of the hot mixture into the egg mixture. At least 1/3 of the hot mixture should be incorporated before pouring from the pan directly.
Pour custard into the ramekins.
Add boiling water around the ramekins until half way up the sides of the ramekins. Gently place into the heated oven and bake until set, 55 to 60 minutes.