Stuck for something to serve after your Thai or Indian meal? This coconut custard could just be the ticket. It's thick, creamy, sweet and decadent - everything a custard should be!
- 5 eggs
- 1 400g tin condensed milk
- 1 340g tin evaporated milk
- 1 400g tin full fat coconut milk
- 1 400g tin grated coconut in syrup, drained (optional, use dessicated coconut instead if you like)
- 125ml dark rum
- 1 tbsp. vanilla extract
Preheat the oven to 150C.
Beat the eggs in a large bowl, then beat in the condensed milk, evaporated milk and coconut milk. Continue to beat until smooth.
Gently stir in the grated coconut, vanilla and rum. Pour into a greased baking dish.
Bake for 1 hour, then turn the oven off and let the dish rest in the oven for 15 minutes.