Heat the coconut milk, cream and coconut in a saucepan until almost boiling. Remove from heat and cool slightly.
Beat egg with the sugar until frothy.
In a little bowl, mix the cornflour with the cold milk to form a paste. Add to the egg mixture and mix well. Strain through a sieve.
Add a couple tablespoons coconut mixture to the egg and beat, then pour the egg mix into the coconut mix and return to heat.
Heat over a low heat, stirring constantly, until mixture reaches a custard consistency. Remove from heat and allow to cool with a piece of parchment on top to prevent a skin forming.
Pre-heat oven to 325°F ; butter and sugar the inside of 4 individual ramekins .
When mixture is cool and you’re ready to make the dessert, whip the egg whites until frothy. Add the sugar and whip until stiff peaks form.
Mix about 2 Tbsp egg white in to the custard vigorously, to lighten the mix, then gently and carefully fold in the rest of the egg-white in 3 or 4 batches.
Divide mix between ramekins. Run a knife around the edge of the mixture: this helps them rise evenly.
Bake for 8 – 11 mins. Keep an eye on them you don’t want them to over cook. The middle should still be creamy.
Remove from oven and serve immediately with a spoon of lime curd, whipped cream or a nice haupia sauce in the middle.