July 29, 2016
Desserts, Dairy, Fruit,
Coconut, Central/South American, 5 Ingredients Or Less, Budget-Friendly, Kid Pleaser, Electric Mixer, Oven Bake, Gluten-Free, Vegetarian, Sugar, Butter/Margarine, Kosher Dairy more
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"From our Saturday newspaper The Weekend West and their feature in celebration of the Rio Olympics. Times are estimated. Serving size will depend on the size of your moulds."
Use the butter to heavily grease the moulds and then lightly dust them with a little extra caster sugar.
Lightly beat together the eggs yolks, sugar, coconut milk, coconut and vanilla and pour this mixture into the moulds.
Place them in a baking dish into which they neatly fit and pour around some hot water to come halfway up the sides.
Bake in a 180C oven until they are golden brown and firm to the touch - about 35 to 40 minutes.
Chill for 2 to 3 hours.
To turn them out, run a knife around the sides and tip them out on to a serving plate.
Serve with seasonal fruit and cream if liked.
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