Preparation

Preheat oven to 300°F. Pour 1 inch of warm water into a 9-inch square pan. Put the coconut milk, cream and extracts into the blender jar; cover and stir to mix. Set timer for 8 minutes and temperature on High. When time expires, add the shredded coconut and set timer for 5 minutes and temperature on Medium, stirring occasionally. Mixture should be foamy and hot but not boiling. Once time expires, let mixture steep in blender jar for 10 minutes. While mixture is steeping, whisk the eggs, yolks, sugar and salt together in a mixing bowl and then transfer to a liquid measuring cup for easy pouring. Once the mixture has finished steeping, blend on speed 1. With the unit running, gradually add the egg mixture through lid opening. Continue on speed 1 for an additional 20 to 30 seconds, or until homogenous. Pour the mixture through a fine strainer set over a mixing bowl, squeezing out any excess liquid from the shredded coconut (discard coconut). Let sit for about 15 minutes, and then spoon off the top layer of foam from the mixture. Divide mixture evenly among four individual custard cups (5 ounces each). Place individual custards into the prepared pan with water, wrap tightly with aluminum foil and place in oven. Bake for about 35 to 40 minutes until just set (the centers will still move slightly when shaken). Once cool to the touch, wrap each custard individually with plastic and refrigerate at least 2 hours before serving.