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Refrigerate the can of full-fat coconut milk overnight (or for at least 8 hours) so the cream separates and solidifies. When ready to begin, open the can without shaking it and scoop out the thick solid cream into a bowl, leaving the liquid behind. You should have about 3/4 cup of solid coconut cream.
Fill a medium saucepan with about 2 inches of water and bring to a gentle simmer over medium heat. In a large heatproof bowl, whisk together the pasteurized egg yolks, granulated sugar, and Marsala wine until combined. Set the bowl over the simmering water, making sure the bottom of the bowl does not touch the water. Whisk constantly until the mixture is pale, thick, and ribbony and registers 160°F (71°C) on an instant-read thermometer, about 8–10 minutes. Remove from the heat and let cool to room temperature, about 20 minutes.
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