Thai Coconut Pudding/ Custard |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 3 |
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This is sensational served with fresh fruit or even plain Ingredients:
2 eggs |
1/2 tablespoon all-purpose flour |
1/2 teaspoon vanilla essence or 1/2 teaspoon rose essence |
1/4 cup fresh grated coconut (optional) |
5 tablespoons brown sugar |
1/2 cup coconut milk |
mint leaf, for garnish |
icing sugar, for garnish |
fresh fruit, cut into chunks or slices to serve |
butter, for greasing dish |
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.
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