THAI COCONUT PUDDING/ CUSTARD

Thai Coconut Pudding/ Custard image

Provided by Girl from India

Categories Dessert

Time 50m

Yield 3 serving(s)

Number Of Ingredients 10

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

Steps:

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.