Thai Coconut Pudding/ Custard

• 2 eggs
• 12 tablespoon all-purpose flour
• 12 teaspoon vanilla essence or 12 teaspoon rose essence
• 14 cup fresh grated coconut (optional)
• 5 tablespoons brown sugar
• 12 cup coconut milk
• mint leaf, for garnish
• icing sugar, for garnish
• fresh fruit, cut into chunks or slices to serve
• butter, for greasing dish

1. Grease one baking dish or 3 individual ramekins with butter.
2. Preheat oven to 260C.
3. Beat eggs and sugar well till it thickens.
4. Add essence and coconut milk.
5. Beat again.
6. Mix in grated coconut.
7. I have to add here that I think you should use only fresh coconut for the best result.
8. Mix well.
9. Pour into baking dish.
10. Place dish in a baking tray filled halfway with hot water.
11. Bake for 35 mins or till the top is brown and a tester comes out clean.
12. Chill and serve overturned in a plate or in the ramekins.
13. Dusted with icing sugar.
14. Served with any fruit (mango is wonderful) and garnish with the mint.

eggs, flour, vanilla, coconut, brown sugar, coconut milk, mint leaf, icing sugar, fresh fruit, butter

Taken from www.food.com/recipe/thai-coconut-pudding-custard-98307 (may not work)