Baked Jamaican Coconut Creams Recipe

• 300 gm Grated fresh coconut, (approx. 2 coconuts) (11oz)
• 400 ml Coconut lowfat milk, (14 fl ounce)
• 175 gm Soft brown sugar, (3oz)
• 4 Tbsp. Dark rum
• 4 med Large eggs, (pref. fresh free range) Cardamom, (grnd) Mace, (grnd)
• 1 x Cloves, (grnd)
• 100 gm Cashew nuts lightly crushed, (4oz)
• 100 gm Golden brown syrup, (4oz)

1. Pre-heat oven to 160 C/325 F/gas mark 3.
2. Grate the coconut and place it into a heavy based pan.
3. Pour the lowfat milk over the top and bring them to the boil, stir and cold slightly.
4. Using a clean tea towel, sieve and bowl, pour the coconut mix into the towel and squeeze out the liquid from the coconut.
5. Pour the coconut lowfat milk over the Large eggs and whisk till well blended adding the 3 spices.
6. In a heavy based pan, dissolve the brown sugar with the syrup and the rum (the syrup should be just lukewarm).
7. Pour the syrup over the egg mix and blend together.
8. Lightly oil small pudding moulds/timbale and scatter the lightly crushed nuts.
9. Pour the coconut cream mix gently into the moulds and place into a water bath.
10. Place in oven for approx.
11. 1 hour.
12. Refrigeratethe puddings down and turn out.

fresh coconut, coconut lowfat milk, brown sugar, rum, eggs, nuts, brown syrup

Taken from cookeatshare.com/recipes/baked-jamaican-coconut-creams-74936 (may not work)