Add yolks, sugar, regular milk and cornflour into a large bowl and whisk until combined. Set aside.
Heat coconut milk in a saucepan and bring to a simmer whisking constantly.
Add about a cup of the warm milk to the egg yolk mixture while whisking constantly so it doesn't curdle. Once mixed well add the rest of the milk slowly while whisking.
Return mixture to the saucepan and bring to a simmer while whisking constantly until the mixture thickens.
Remove from heat and whisk in both the vanilla and coconut essence.
Cover the custard in cling wrap and refrigerate for 2hrs.
