Coconut And Lime Pudding

• 1 tbsp chopped candied ginger
• 2 tbsp chopped toasted macadamia nuts
• 1/2 cup brown sugar
• 1/3 cup honey
• 1/4 cup lime juice
• 4 None large eggs, lightly beaten
• 1 (13.5 oz) can coconut cream
• 2 tsp lime zest
• 1/4 tsp ground ginger
• 1/2 tsp ground cinnamon
• None None whipped cream and toasted shredded coconut, to serve

1. Preheat oven to 350u0b0F. Grease 6 - 6 oz ramekins. Add candied ginger and toasted macadamia nuts to ramekins.
2. Stir sugar, honey and lime juice in a small saucepan over medium heat until sugar is dissolved. Let cool to room temperature.
3. Combine eggs and coconut cream in a medium bowl. Stir in lime zest and spices. Stir in syrup then distribute between ramekins. Place ramekins in a baking dish. Add enough boiling water to come halfway up sides of ramekins. Bake for 1 hour, or until just set. Remove ramekins from water and let cool. Chill overnight.
4. Serve hot or cold with whipped cream and toasted shredded coconut.

candied ginger, nuts, brown sugar, honey, lime juice, eggs, coconut cream, lime zest, ground ginger, ground cinnamon, whipped cream

Taken from recipes-plus.com/api/v2.0/recipes/33434 (may not work)