Thai Coconut Pudding/ Custard

READY IN: 50mins
SERVES: 3
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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