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1
Heat oven to 350F and get the baking pans ready.
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2
You will need an 8-inch square baking pan and a large roasting pan.
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3
Put 1/2 cup of sugar and the water in a small saucepan over medium-high heat.
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4
Bring to a boil, swirling pan until sugar melts.
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5
Boil for approximately 3 minutes or until syrup turns an amber color.
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6
Immediately pour into square baking pan.
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7
Tilt the pan to coat the bottom completely.
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8
It is all right if the syrup hardens.
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9
In a large bowl, beat eggs and coconut milk until well blended.
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10
Beat in remaining sugar and the milk then pour the mix into baking pan.
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11
Place the square baking pan inside the roasting pan.
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12
Add hot water to roasting pan until it comes halfway up the sides of smaller pan.
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13
Bake 55 minutes to 1 hour; until a knife inserted near center comes out clean.
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14
Remove the square pan from the water and let cool completely.
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15
Cover and refrigerate at least 4 hours before serving.
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16
When ready to serve, run a knife around the edges of custard.
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17
Place an inverted rimmed serving plate over pan.
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18
Holding plate and pan together, carefully turn both over.
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19
Lift the pan and let they syrup run onto plate.
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20
Garnish with coconut and/or pineapple.
