Prep Time
15 min
Cook Time
40 min
Yields
6 servings
A splash of rum enhances the coconut flavour in this delectable dessert.
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ingredients
1
cup sugar
2
cup coconut milk
6
eggs
½
cup sugar
1
Tbsp rum
zest of two limes
½
cup coconut, toasted
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directions
Step 1
Heat the oven to 350°F/180°C. Bring a full kettle to the boil for a water bath. Melt the sugar with a spoonful of water in a saucepan until golden, and pour into an 8-inch/20 cm metal cake tin. It will harden in about five minutes.
Step 2
Meanwhile, whisk together all the remaining ingredients except for the lime zest and coconut. Strain the custard over the hardened caramel. Scatter over the lime zest and coconut and swirl a bit with a spoon to blend evenly. Bake in a water bath until set, about 40 minutes. Cool. Refrigerate at least 4 hours before serving.