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Coconut caramel sticky pudding

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 25 minutes

Ingredients

1 1/2 cups cream
1/2 cup desiccated coconut
1 t vanilla extract
1/2 cup grated palm sugar
4 egg yolks, beaten

Method

Preheat the oven to 180 C.
Place a saucepan over a medium to low heat and add the cream,coconut, vanilla extract and palm sugar. Bring to a simmer and stir until the sugar dissolves.

Remove from the heat and pour into a mixing bowl, along with the egg yolks. Whisk until combined, then transfer to a heatproof dish.

Place the dish in a bain-marie (or in a larger baking dish filled with a shallow pool of water) and bake for 20 minutes, or until the pudding is golden and set.

Remove from the oven and refrigerate to set before serving.