Step 1 Make coconut milk

Break open the coconut retaining the water. Scrape the flesh out and cut it into small pieces. By adding some water, blend the coconut flesh in a high-speed blender till smooth. Double strain it through a muslin cloth to get the coconut milk. Retain the shells.

Step 2 Mix and simmer the ingredients

Put a pot over medium-low heat. Add coconut cream, coconut milk, jaggery powder and vanilla extract. Whisk them well. Right when it begins to simmer, remove the pot from the heat and allow it to cool down.

Step 3 Whisk eggs with coconut mixture

In a large mixing bowl, whisk the egg yolks and whole egg until smooth. Slowly add the coconut mixture to it while vigorously whisking. Keep whisking until a custard-like mixture is formed.

Step 4 Baking process

Pour the mixture into the coconut shells carefully, till three-quarters of it is full. Place the coconut shells in a baking tray and ensure they don't topple. Then carefully pour lukewarm water into the baking tray until it reaches halfway up the sides, and slide it into the oven. Alternatively, you can slide the tray first into the oven and pour the water from there to prevent any spilling from the coconuts.

Step 5 Let it chill

Preheat the oven to 165 degrees C and bake for 40 to 45 minutes, until the custard is just set with a slight jiggle in the centre. Make sure to let the custard cool down to room temperature before chilling. Cover the tray and chill in the fridge for at least 4 hours.

Step 6 Caramelize the jaggery

Before serving, sprinkle the jaggery powder on top. Using a kitchen torch melt the jaggery until it has caramelized. Make sure to keep moving the torch and don’t hold it in one spot to prevent burning

Step 7 Ready to be served

Serve the exotic dish after garnishing with mixed berries. Enjoy!