1. Prepare the pudding: In a medium heavy-bottomed saucepan, combine the milk, coconut milk, and the scraped vanilla bean (both seeds and pod). Heat over medium-low until steaming but not boiling.
2. While the milk warms, whisk together the sugar, rice flour, cornstarch, salt, and egg yolks in a medium bowl until smooth and well combined.
3. When the milk mixture is hot, slowly pour about 1 cup into the egg mixture, whisking constantly to prevent curdling. This tempering process gradually raises the temperature of the eggs.
4. Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium-low heat, whisking constantly, until the mixture thickens enough to coat the back of a spoon, about 7-10 minutes. Never let it boil. The mixture should reach 175°F (80°C) on an instant-read thermometer.
5. Remove from heat and strain through a fine-mesh sieve into a clean bowl to remove any coagulated bits and the vanilla bean pod. Whisk in the butter and vanilla extract until fully incorporated.
6. Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Refrigerate until thoroughly chilled, at least 4 hours or preferably overnight. The pudding will continue to thicken as it chills.
7. Prepare the sautéed strawberries: About 15 minutes before serving, hull and cut the strawberries. Heat a wide skillet over medium-high heat. Add the butter and when melted and bubbling, add the strawberries. Toss quickly to coat and cook for 1-2 minutes until they just begin to release their juices but still maintain their shape.
8. Add the sugar, honey, star anise, cinnamon stick, grated ginger, lemon juice, water, and salt. Stir gently to combine and cook for another 2-3 minutes until the strawberries are glossy and have softened slightly but still hold their shape. The sauce should thicken slightly but remain pourable. Remove from heat and discard the star anise and cinnamon stick.
9. To serve: Spoon the chilled pudding into individual serving dishes. Top with the warm sautéed strawberries and their sauce. Garnish with fresh mint or Thai basil leaves, a sprinkle of toasted sesame seeds, edible flowers if using, and a few slices of fresh strawberry for color and texture contrast.
10. Serve immediately while the temperature contrast between the cold pudding and warm strawberries is at its peak. The interplay between cool creamy pudding and warm spiced fruit creates the signature experience of this dessert.

Notes:

• The pudding must be thoroughly chilled before serving for the proper temperature contrast
• Watch the strawberries carefully while cooking – they can go from perfectly sautéed to overcooked in a matter of seconds
• Rice flour creates a silkier texture than cornstarch alone and references Asian dessert traditions
• For a dramatic presentation, bring the individual pudding dishes to the table, then spoon the warm strawberries over top in front of your guests
• The garnishes add both visual appeal and flavor complexity – don’t skip them!

Nutritional Information:

Per serving: Calories: 340, Protein: 6g, Carbohydrates: 40g, Fat: 18g, Fiber: 2g, Sugar: 30g

Storage Tips:

The pudding can be made up to 3 days ahead and stored in the refrigerator with plastic wrap pressed directly on the surface. The strawberry component is best made shortly before serving but can be prepared up to 8 hours ahead and gently rewarmed. Once assembled, the dessert is best enjoyed immediately for the temperature contrast, though leftovers can be refrigerated for 1-2 days.