Prep Time: 8 minutes
Cook Time: 30 minutes
Ingredients:
- Serves 4
- 1 cup coconut milk
- 2 eggs
- 1 Tbsp. sugar
- 1 tsp. vanilla extract OR 1/4 tsp. pandan essence/paste (available in tiny bottles at Asian/Chinese food stores)
- 1/4 cup (or more) maple syrup or table syrup
- pinch of salt
- a little canola oil (or other healthy oil) for greasing ramekins
Preparation:
- Preheat oven to 350 degrees. Lightly grease ramekins with oil.
- Beat eggs by hand with a fork or with an electric mixer for 1 minute.
- Add the salt, sugar, vanilla OR pandan paste, and coconut milk and stir until well blended. (If you are using pandan essence/paste, note that it will turn the dessert a bright, tropical green.)
- Pour a little syrup into the bottom of each ramekin (enough to cover the bottom + up to 1 Tbsp. more).
- Now pour egg and coconut mixture into each ramekin until 3/4 full. (Do not stir - syrup will naturally remain at the bottom of the ramekin.)
- Place ramekins in a large glass baking dish or on a deep-sided roasting pan.
- Pour some water into the bottom of the baking dish or pan - until water reaches at least 1/4 way up the side of the ramekin.
- Bake for 30 minutes, or until a fork inserted into the pudding comes out clean. Allow to cool, then place in the refrigerator until ready to serve.
- To serve, run a knife around the inner rim of each ramekin (to loosen pudding).
- Overturn the ramekins onto individual dessert plates. The pudding should fall out easily, with the syrup naturally dripping down over the coconut custard.
- Serve with green tea or strong coffee.
