By Sue Quinn
This stylish dessert is very easy, despite the stirring involved to reduce the coconut milk. Watch the pan like a hawk when you caramelise the sugar, and remember it will keep cooking after you take it off the heat.
Pour the coconut milk into a small pan and whisk to combine the cream and the milk. Briskly simmer over a medium heat, stirring constantly, until reduced by half, about 15 minutes. Set aside.
Put the sugar in a heavy pan, add 2 tablespoons cold water and mix well until combined. Set over a m