COCONUT CUSTARD

This traditional dessert can be baked or steamed and is often served with sweet sticky rice and a selection of fresh fruit. Mangoes and tamarillos go particularly well with the custard and rice. Rose or jasmine extract give the custard a distinctive flavour but vanilla also works well.

Serves :

Preparation Method :

Preheat the oven to 150°C / 300°F / Gas 2.
Whisk the eggs and sugar in a bowl until smooth. Add the coconut milk and the vanilla, rose or jasmine extract and whisk well.
Strain the mixture into a jug (pitcher), and then pour it into four individual heatproof glasses, ramekins or an ovenproof dish.
Stand the glasses, ramekins or dish in a roasting pan.
Fill the pan with hot water to reach halfway up the sides of the ramekins or dish.
Bake it for about 35 - 40 minutes or until the custards are set. Test with a fine skewer or cocktail stick (toothpick).
Remove the roasting pan from the oven, lift out the ramekins or dish, and leave to cool.
If you like, turn out the custards on to a serving plate or plates.
Decorate with the mint leaves and a dusting of icing sugar and serve with sliced fruit such as ripe peaches, mangoes, papaya, star fruit (carambola), or kiwi fruit.