for 4 people

Custard

2 ½ dl	coconut milk
100 g	coconut flakes
60 g	sugar
2	eggs
2	fresh egg yolks
	water, boiling

To serve

1 dl	full cream, beaten until stiff
30 g	coconut chipsko

How it's done

Custard

Combine the coconut milk, coconut flakes and 50 g of sugar in a bowl. Mix in the eggs and egg yolks. Sprinkle the ramekins with the remainder of the sugar. Divide the custard between the ramekins. Place the ramekins on a cloth in an ovenproof dish. Pour enough boiling water into the dish to come two-thirds of the way up the side of the ramekins.

To cook in a bain-marie

Approx. 40 mins. in the lower half of an oven preheated to 170 °C. Remove the dish from the oven, leave the ramekins to stand in the water for approx. 10 mins. Remove the ramekins, leave to cool, cover and chill the puddings for at least 2 hrs.

To serve

Using the tip of a knife, carefully separate the puddings from the edge of the ramekins and tip out onto plates. Transfer the whipped cream to a small disposable piping bag, cut off the tip, pipe on top of the puddings. Sprinkle with the coconut chips.

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