Add coconut milk
, whole milk, 3 tablespoons sugar, shredded coconut and salt to a medium saucepan and bring to a simmer over medium high heat. Slowly whisk 1 cup of simmering coconut milk
mixture into yolk mixture (to temper), then slowly whisk tempered yolk mixture back into remaining coconut milk
mixture. Reduce heat to medium and cook, whisking vigorously, until mixture is thickened, about 30 seconds. Off heat, whisk in butter and vanilla. Let coconut cream cool until just warm, stirring often, about 10 minutes.