Fine shortbread cookies with coconut, Brazil nuts, and lime:
In a bowl, mix the flour, salt, and coriander. Set aside.
In the bowl of an electric mixer, cream the butter with the sugar and lime zest for 3 minutes.
Add the vanilla extract and mix.
Reduce the mixer speed, then add the dry ingredients, then the grated coconut and ground Brazil nuts, and mix.
Roll out the dough between two sheets of plastic wrap into a 9″ x 10.5″ x 1/4″ (23 cm x 27 cm x 0.5 cm) rectangle.
Refrigerate for at least 2 hours.

Preheat the oven to 325 F (160 C) and place the rack in the middle.
Prepare two baking sheets by lining them with parchment paper or silicone mats.
Cut the dough into squares or rectangles and place them on the baking sheets, leaving space between them.
Bake for 18 to 20 minutes. Let cool slightly on the baking sheets before transferring to a cooling rack.

For the English cream:
Heat the milk with the vanilla bean.
Whisk the egg yolks with the sugar until the mixture becomes frothy.
Remove the vanilla bean with a fork and scrape it with a knife to recover the seeds. Mix well with the milk.
Gradually pour the hot milk over the egg yolks, whisking rapidly.
Put the mixture in a saucepan and thicken the cream over low heat, stirring constantly with a wooden spoon.
The cream is cooked when it coats the spoon. Immediately pour the mixture into a cold container.
Let cool to room temperature before pouring into cups and refrigerating.

Assembly of the cups (for 4):
Alternate layers of fruit and crumbled shortbread, then fill the cups with English cream.