- For the pudding
- 400 milliliters Coconut milk (sweetened, canned)
- 150 grams sugar
- 4 eggs
- 30 grams dried Shredded coconut
- 1 generous pinch Saffron
- 1 Tbsp lemon juice
For the pudding: Heat coconut milk, grated coconut, sugar, lemon juice and saffron in a saucepan slowly and stir until sugar dissolves. Remove from heat, allow to cool, stir in beaten eggs and pour mixture into ramekins.
Place ramekins in a suitable baking dish about 2 cm (approximately 3/4 inch deep.) Pour hot water into dish, carefully place into preheated oven at 180°C (approximately 350°F) and cook about 45 minutes until center of pudding is firm. Remove and let cool. Garnish with lemon zest.