“Easy coconut dessert you can prepare in advance and make special for a dinner party, only using store-cupboard ingredients. I've tried them variously with toasted,sweetened coconut, chocolate sauce and lime glazes which all work well. I've also successfully used this mix as a pie filling.”
READY IN:
50mins
SERVES:
6
YIELD:
6 custards
UNITS:
US

Ingredients Nutrition

Directions

  1. Turn the oven on to heat to 180 degrees.
  2. Put the coconut milk in a pan and start bringing it to the boil.
  3. Whisk together the condensed milk, eggs and vanilla in a large bowl.
  4. Just as the coconut milk is on the point of boiling, take it off the heat and pour into the egg mixture, all the while whisking vigorously.
  5. If you want to turn these custards out, use pudding moulds specially for that purpose (I use large flexible rubber muffin tins). Otherwise large ramkins would be fine. Divide the mixture among the moulds.
  6. Place the moulds in a bain-marie (ovenproof dish with high sides) and fill it with water so that it reaches approximately half-way up the moulds.
  7. Place the whole lot into the oven and bake for 45 mins, but check at 35 to make sure they're not blackening . They will go brown and bubbly on top.
  8. Remove them and let them cool completely.
  9. Chill for several hours in the fridge before serving.
  10. If turning them out, run a butter knife round the insides of the moulds and squeeze gently or tap the top, depending on the type of mould used.
  11. Garnish with your favourite toppings.

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