Ingredients

Method

• 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

Ingredients

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.