Baked Jamaican Coconut Creams Recipe

1. 1

   Pre-heat oven to 160 C/325 F/gas mark 3.

2. 2

   Grate the coconut and place it into a heavy based pan.

3. 3

   Pour the lowfat milk over the top and bring them to the boil, stir and cold slightly.

4. 4

   Using a clean tea towel, sieve and bowl, pour the coconut mix into the towel and squeeze out the liquid from the coconut.

5. 5

   Pour the coconut lowfat milk over the Large eggs and whisk till well blended adding the 3 spices.

6. 6

   In a heavy based pan, dissolve the brown sugar with the syrup and the rum (the syrup should be just lukewarm).

7. 7

   Pour the syrup over the egg mix and blend together.

8. 8

   Lightly oil small pudding moulds/timbale and scatter the lightly crushed nuts.

9. 9

   Pour the coconut cream mix gently into the moulds and place into a water bath.

10. 10

    Place in oven for approx.

11. 11

    1 hour.

12. 12

    Refrigeratethe puddings down and turn out.

* Per serving · 4 servings · Values may vary.

No additional tips available.