½ cup (100g) sugar
2 ½ cups (625ml) hot milk
¾ cup (75g) shredded coconut
Whisk eggs and sugar slightly and fold them into hot milk.
Stir in coconut and pour mixture into a fluted ovenproof dish, lined in caramel.
Bake over a tin with 2-3 cm of water for about 40 minutes or until cooked when tested with a skewer.
Remove from oven and cool completely before turning out.