Ingredients 1/2 cup of coconut milk
1/2 cup of coconut cream
1/4 cup of raw castor sugar or raw organic sugar (see notes)
1/2 cup of passionfruit pulp
2 teaspoons of shredded coconut to serve
1 extra passionfruit to place on top (optional)
4 maraschino cherries
Preheat the oven to 200 degress celsuis
In a medium bowl add milk, cream, eggs and sugar and whisk until well combined.
Whisk in the passionfruit pulp.
Pour mixture evenly into four 125 ml oven proof ramekins.
Bake in the oven for 20 minutes or until just set and light and golden on top.
When the custard is cooked, take it out of the oven and allow to cool for 10-15 minutes.
Place a spoonful of passionfruit pulp on top.
Place one maraschino cherry on top of each.
Toast the shredded coconut in a dry fry pan on medium heat until slightly browned and then place a half a teaspoon of shredded coconut on top of the passonfruit and cherries.
Just out of the oven, and they look set
Notes Coles brand of organic raw suagr is my favourite for this, it is so fine that is almost like a castor sugar, unlike other brands I have tried.