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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (168g) Recipe makes 3 servings |
||
| Calories 237 | ||
| Calories from Fat 108 | (45%) | |
| Amount Per Serving | %DV | |
| Total Fat 12.1g | 18% | |
| Saturated Fat 8.8g | 43% | |
| Monounsaturated Fat 1.6g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 141mg | 47% | |
| Sodium 80mg | 3% | |
| Potassium 176mg | 5% | |
| Total Carbohydrate 27.8g | 9% | |
| Dietary Fiber 1.1g | 4% | |
| Sugars 25.5g | ||
| Protein 5.7g | 11% | |
Ingredients
- 2 eggs
- 1/2 tablespoon all-purpose flour
- 1/2 teaspoon vanilla essence or rose essence
- 1/4 cup fresh grated coconut (optional)
- 5 tablespoons brown sugar
- 1/2 cup coconut milk
- mint leaf, for garnish
- icing sugar, for garnish
- fresh fruit, cut into chunks or slices to serve
- butter, for greasing dish
Directions
1
Grease one baking dish or 3 individual ramekins with butter.2
Preheat oven to 260°C.3
Beat eggs and sugar well till it thickens.4
Add essence and coconut milk.5
Beat again.6
Mix in grated coconut.7
I have to add here that I think you should use only fresh coconut for the best result.8
Mix well.9
Pour into baking dish.10
Place dish in a baking tray filled halfway with hot water.11
Bake for 35 mins or till the top is brown and a tester comes out clean.12
Chill and serve overturned in a plate or in the ramekins.13
Dusted with icing sugar.14
Served with any fruit (mango is wonderful) and garnish with the mint.
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- Course > Desserts > Puddings & Mousses
- Main Ingredient > Fruit > Nuts > Coconut
- Cuisine > Asian > Southeastern > Thai
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven
- Dietary > Low in... > Low Sodium
Featured Reviews for This Recipe
From: rosiepink
On Mar 25, 2008
Great dessert! I skipped the grated coconut and used white sugar instead of brown. I garnished it with fresh strawberries.
From: Roosie
On Oct 19, 2004
Ohhhhhh, Fay! This is delightful! I have to admit... I ate almost all of it myself. Yikes. But sooooo good! Creamy, decadent with wonderful coconut flavor. I must admit I did use dried coconut, but it rose to the top and turned out just great as a chewy golden macaroon-like (like FlemishMinx said) crust. I couldn't wait for this to cool before I tried it and I must say, its delcious warm, room temp or cold! I used the vanilla, but I hope to try this soon with the rose water! The brown sugar made it a not particularly attractive pale beige, but the taste more than made up for it. Divine creamy texture. I did find it a little sweet for my tastes, so next time I'll drop the sugar by a Tbs. I buttered my dish very well, but it still stuck a bit! This is soooooo YUMMY!
From: FlemishMinx
On Sep 23, 2004
What do you get when you cross a macaroon with a custard ? This delicious dessert ! Couldn't be easier to prepare, either. Thanks once again Fay for posting such a delightful recipe !
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