Thai Coconut Pudding

Ingredients

• 2eggs
• 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.