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