Coconut Custard (Sarikauja)
-
4 eggs
- 1 1/2 cups sugar
- 1/8 tsp. salt
- 1 1/2 cups coconut cream
- 6 tbs. coconut, grated
Preheat oven to 350 degrees.
Beat the eggs, sugar, and salt, until thick and light. Beat in the coconut cream. Turn into 6 buttered custard cups. Set in a shallow pan of hot water. Cover each cup with a piece of aluminium foil. Bake 25 minutes, or until a knife inserted in the custard comes out clean. Cool and sprinkle with the coconut.