Saturday, September 21, 2013


Serves: 4
Allergens: Wheat free

Prep time: 15 minutes
Cooking time: 25 minutes

1 1/2 cups cream
1/2 cup desiccated coconut
1 t vanilla extract
1/2 cup grated palm sugar
4 egg yolks, beaten

Cooking instructions:

Preheat the oven to 180 C.

Place a saucepan over a medium to low heat and add the cream,coconut, vanilla extract and palm sugar. Bring to a simmer and stir until the sugar dissolves.

Remove from the heat and pour into a mixing bowl, along with the egg yolks. Whisk until combined, then transfer to a heatproof dish.

Place the dish in a bain-marie (or in a larger baking dish filled with a shallow pool of water) and bake for 20 minutes, or until the pudding is golden and set.

Remove from the oven and refrigerate to set before serving.

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