Pour the coconut and almond milk into a 2 quart sauce pan or pot and bring to a simmer over medium heat.

In the meantime, place all of the dry ingredients into a medium bowl and whisk to combine. Add the whole egg and yolks to the dry ingredients, whisking until smooth. Set bowl near the stove. When the milk mixture begins to simmer, stir it to evenly distribute the heat. Turn off the stove. Now, using a small ladle, slowly add the hot milk to the egg mixture whisking all the while, until half of the milk mixture has been incorporated. Now pour the rest of the milk mixture into the bowl. Whisk well and pour the ingredients back into the pot.

Turn the heat to medium-low and gently stir with a whisk as the mixture heats. As the mixture begins to thicken, turn the heat to low and begin whisking more quickly. Now is the time to minimize distractions because the magic will happen all at once, and voila, you will have a thick mixture resembling a loose pudding. Once thickened, it will begin to simmer very slowly. Continue to cook the custard for a full minute.

Remove the pastry cream from the heat and stir in the vanilla and ghee (if using). Place a piece of plastic film over the pastry cream, pushing it down onto the surface. Now poke holes through the plastic and let cool in the refrigerator before using.*Note: I like to cool my pastry cream right away by placing my bowl over ice and stirring until the mixture is cool. Then I cover with plastic film and refrigerate.

The pastry cream becomes quite thick as it cools.