3 egg whites
2 cups unsweetened shredded coconut
1/4 cup honey
1/2 Tbsp vanilla extract
1 Tbsp lemon juice
pinch of sea salt
Preheat oven to 350º F. Whisk egg whites until white stiff peaks are formed. Add lemon juice and salt. Very gingerly combine rest of ingredients. Spoon the mixture onto a baking sheet lined with parchment paper. Bake for 15 minutes.
1 14 oz. can coconut milk
5 egg yolks
1/2 cup sugar
2 Tbsp vanilla extract
Preheat oven to 325º F. Using an electric mixer, combine egg yolks and sugar. Keep beating until the coloring is a light yellow. Add in the coconut milk and the vanilla extract until well mixed. Pour the mixture into ramekins (you will need 5) and place them in a baking dish. Add hot water to the baking dish so that it comes about half-way to the sides of the ramekins. Bake for an hour or until the contents of a ramekin jiggle just a bit when shaken. Take the ramekins out of the baking dish and let them settle. Just before serving, sprinkle with sugar and either put them under the broiler for a couple of minutes or use a kitchen torch to caramelize the top.