1.Bring the milks to a simmer. Place the milk, heavy cream and coconut milk in a saucepan over medium heat. Heat the milks until the mixture comes to a light simmer.
2. Mix the eggs, sugar and salt. In a separate bowl, mix the eggs, sugar and salt with a whisk. Mix until the sugar has dissolved and the combination is light, fluffy and pale yellow.
Temper the milks into the egg mixture. Slowly pour the hot milk mixture into the egg mixture, all the while continuing to whisk the contents of the bowl with your other hand. If you pour too fast or neglect to stir constantly, the hot liquid will scramble the eggs. Pour in a slow, steady stream while you mix.