Impossible Coconut Pudding With Tropical Fruit Salad

• 1 cup desiccated coconut
• 12 cup plain flour
• 23 cup caster sugar
• 2 eggs
• 1 (400 ml) coconut milk
• 12 cup cream
• 125 g melted butter
• 12 cup sugar
• 14 cup water
• 1 orange, segmented
• 1 lime, juice of
• 2 star fruit, sliced
• 12 rambutans, peeled
• 18 lychees

1. Preheat oven to 180C.
2. Mix together coconut, flour and caster sugar in a bowl.
3. Lightly beat eggs in a jug.
4. Add coconut milk, cream and butter.
5. Pour into coconut mixture and mix to combine.
6. Pour into a 25cm ceramic pie dish and bake for 40 minutes.
7. Place sugar and water in a small heavy-based saucepan.
8. Cook stirring until sugar dissolves.
9. Bring to the boil and cook until slightly caramelised.
10. Add orange segments, lime juice and a couple of tablespoons of cold water.
11. Remove from heat.
12. Set aside.
13. Slice remaining fruit and place in a bowl.
14. Pour over orange syrup mixture and serve with the warm pudding.

coconut, flour, caster sugar, eggs, coconut milk, cream, butter, sugar, water, orange, lime, fruit, rambutans, lychees

Taken from www.food.com/recipe/impossible-coconut-pudding-with-tropical-fruit-salad-193136 (may not work)