Coconut Custard

• 250 ml (9 fl oz) thick coconut milk
• 4 eggs, beaten

Whisk together in a bowl the coconut milk, eggs and sugar until the sugar has dissolved and the mixture is well blended. Pour through a fine sieve so the mixture is smooth, place in an ovenproof dish inside a steamer and steam for about 30–40 minutes, until firm. (Don’t forget to top up the water level in the pan with boiling water as necessary.)

Alternatively, you can bake the custard