Total Time
50mins
Prep 15 mins
Cook 35 mins

This is sensational served with fresh fruit or even plain

Ingredients Nutrition

Directions

  1. Grease one baking dish or 3 individual ramekins with butter.
  2. Preheat oven to 260°C.
  3. Beat eggs and sugar well till it thickens.
  4. Add essence and coconut milk.
  5. Beat again.
  6. Mix in grated coconut.
  7. I have to add here that I think you should use only fresh coconut for the best result.
  8. Mix well.
  9. Pour into baking dish.
  10. Place dish in a baking tray filled halfway with hot water.
  11. Bake for 35 mins or till the top is brown and a tester comes out clean.
  12. Chill and serve overturned in a plate or in the ramekins.
  13. Dusted with icing sugar.
  14. Served with any fruit (mango is wonderful) and garnish with the mint.
Most Helpful

Ohhhhhh, Fay! This is delightful! I have to admit... I ate almost all of it myself. Yikes. But sooooo good! Creamy, decadent with wonderful coconut flavor. I must admit I did use dried coconut, but it rose to the top and turned out just great as a chewy golden macaroon-like (like FlemishMinx said) crust. I couldn't wait for this to cool before I tried it and I must say, its delcious warm, room temp or cold! I used the vanilla, but I hope to try this soon with the rose water! The brown sugar made it a not particularly attractive pale beige, but the taste more than made up for it. Divine creamy texture. I did find it a little sweet for my tastes, so next time I'll drop the sugar by a Tbs. I buttered my dish very well, but it still stuck a bit! This is soooooo YUMMY!

Roosie October 18, 2004

I'm really sorry to say that I didn't enjoy this at all. Maybe I didn't use the right technique, but mine had had a grainy texture and no coconut flavour (I didn't include the optional coconut, though). Also, what was I supposed to do with the 1/2 tbsp of flour? I left it out, which may have been my downfall!

Pippy August 07, 2009