Serve this easy dessert, hot or cold, for a real coconut hit. Matthew doesn’t like coconut so I made it to take to my monthly lunch where we all speak French.
4 eggs
1 can condensed milk
1 can coconut cream
1 cup milk
250g desiccated or more coarsely shredded coconut
To serve:
Fresh berries
Cream
Preheat oven to 170C. Place eggs in a large mixing bowl and thoroughly break up with a hand whisk. Slowly add the other ingredients. Lastly mix in the coconut. Grease a baking dish. Mine is a square 9″ (22cm) lasagne-type dish. Scrape the mixture into the baking dish and smooth the top.
Bake for 25 mins or until evenly risen and golden and a skewer inserted in the middle comes out clean. I cooked mine for 35 minutes and I think it was about 5 minutes too long. You want it to be set but nice and moist. I got 16 portions out of mine, but as you can see, they are quite small.
Serve hot or cold with cream and berries.
Serves 12-16
