Cocconut pudding

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Serves: 8

INGREDIENTS
3 eggs
½ cup (100g) sugar
2 ½ cups (625ml) hot milk
¾ cup (75g) shredded coconut

PREPARATION
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.

Iced fruity cream

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Milk jam and chocolate coating

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Doughtnuts

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