Simmering whole spices directly in coconut milk creates deeper, more complex flavors than ground spices stirred in at the end. The fat in coconut milk acts as a carrier for the volatile aromatic compounds released by star anise, cardamom pods, and bruised lemongrass during gentle, prolonged cooking. The key is low heat and patience — aggressive boiling causes coconut milk to separate and drives off the delicate top notes of the spices. Lightly crushing cardamom pods cracks the husk to expose the inner seeds without releasing them into the liquid, while bruising lemongrass with the back of a knife breaks open the fibrous layers to release citral, its primary aromatic compound. Monica Galetti encouraged Dhananjai to be 'a bit braver' with his flavors, and this recipe responds by using five cardamom pods rather than the cautious two or three of the original. If your spices seem mild, crack the cardamom fully open or add ground cardamom in the final minute for an immediate boost. Always remove whole spices before serving — they have done their work and biting into a star anise or cardamom husk is an unpleasant surprise in a creamy dessert.