- 440 ml coconut cream
- 2 free-range eggs
- 2 T palm sugar
In a small saucepan, combine coconut cream, eggs and palm sugar, and stir through.
Place over a low heat and stir through again with a wooden spoon until heated through but not boiling. (Do not boil or the custard will curdle.)
Strain through a sieve. Pour into 4 moulds lined with baking paper and banana leaves, and top with a slice of lime.
Steam in a bamboo steamer, covered with a lid, until set.
Cool and serve.