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Coconut caramel sticky pudding

By Abigail Donnelly
4
Easy
15 minutes
25 minutes

Ingredients

  • 1 1/2 cups cream
  • 1/2 cup desiccated coconut
  • 1 t vanilla extract
  • 1/2 cup grated palm sugar
  • 4 egg yolks, beaten

Method

Preheat the oven to 180 C.
Place a saucepan over a medium to low heat and add the cream,coconut, vanilla extract and palm sugar.  Bring to a simmer and stir until the sugar dissolves.

Remove from the heat and pour into a mixing bowl, along with the egg yolks.  Whisk until combined, then transfer to a heatproof dish.

Place the dish in a bain-marie (or in a larger baking dish filled with a shallow pool of water) and bake for 20 minutes, or until the pudding is golden and set.

Remove from the oven and refrigerate to set before serving.