1 cup toasted coconut (I love the large toasted coconut chips from the bulk section in Whole Foods!)
Preheat the oven to 300 degrees
In a small sauce pot, bring the blueberries and ½ cup sugar to a gently simmer until thick (just a little bit less thick than jam, approx 15-20 minutes), remove from heat and allow to cool in a bowl
Set up a deep baking dish that can fit 6 ramekins or small baking dishes
Place the ramekins in the baking dish and fill the baking dish with water so that the water comes halfway up the ramekin
In a medium sauce pot, bring the milk, cream, and vanilla to a simmer (stirring frequently so that it doesn’t burn) and then immediately turn off heat
Meanwhile, whisk together the egg yolks and ⅓ cup sugar until light yellow in color and airy in texture (approx 2-3 minutes)
Slowly add the warm milk mixture to the egg yolks while continuously stirring. Be sure not to add to fast or will curdle the eggs!
Once all is combined, you are ready to assemble!
Pour cream and egg mixture into the ramekins until the mixture comes up ¾ of the way up the sides (Remember, the larger the ramekin, the longer they will take to cook. So this recipe is meant for approximately ½ cup of cream mixture in each or less)
In each ramekin, place a dollop of blueberry mixture into the center of the cream mixture
Place the baking dish with filled ramekins on the rack of your oven and cover with foil
Let cook for 45 minutes or until set, and just slightly jiggly in the middle (think jello pudding)
Remove baking dish from the oven and allow to cool for 5 minutes
Remove the ramekins from the baking dish and refrigerate for 4 hours to ensure it is cold throughout
Top with fresh blueberries and toasted coconut chips. Enjoy!