This rather delicious coconut pud is made with loads of egg yolks and coconut milk, which makes it wonderfully rich. Serve with a little bit of something like a lime curd to zest it up a bit.
- 10 egg yolks
- 2 tbsp. butter
- 100g caster sugar plus a bit more
- 300ml coconut milk
- 50g dessicated coconut
- 1 tsp. vanilla extract
Preheat the oven to 160C. Rub 4 ramekins with butter and sprinkle with caster sugar. Tap out into the sink, so that the sugar liberally coats the insides of the ramekins.
Push the egg yolks through a wire sieve into a large bowl. Whisk in the coconut milk, sugar, dessicated coconut and vanilla. Divide between the ramekins.
Place ramekins into a large roasting tin and pop into the oven. Pour water to 3/4 of the way up the sides of the ramekins, then bake for 30-35 minutes or until set and golden on top. Cool for 5 minutes before loosening and turning out of the ramekins.