Mix the pawpaw pulp with the grated coconut.
Butter an ovenproof baking dish and layer pawpaw/coconut mixture on the bottom.
Heat the half and half until bubbles form and stir in the vanilla.
Beat the eggs with the salt and sugar. While beating continually, slowly add the the half and half to the egg mixture.
Pour the custard mixture over fruit and place the baking dish in a pan of hot water. Bake 375 F for 30 minutes or until custard is set.