Beat the egg yolks and sugar jointly until smooth. Pour the milk in a pan and bring to just below boiling, and then take out from the heat. Leave to cool to some extent, then pour the milk on to the egg and sugar mixture, whisking all the time.
Mix up ¼ cup of coconut milk with the 2 tablespoons of arrowroot and set aside. Mix the coconut milk and minced ginger together and bring to a boil. Take off the heat and set aside for 25 minutes to steep.
Decant the tomato juice into a large saucepan and heat to simmering point Allow it to simmer until it has reduced to 150ml. Once the juice has reduced place in a cold container and place in the freezer until cold (if it is too warm it may curdle the egg yolks)
Bring a saucepan of salted water to the boil; add the peas and cook for 8 minutes. Drain, and then plunge them immediately into ice water to stop the cooking and set their bright green colour. Drain again; smash the peas in a blender, then put through a strainer to obtain a fine puree.