Coconut Custard

Coconut Custard

4 eggs
6 T. brown sugar
1 C. coconut milk
1 tsp. vanilla extract
powder sugar
fresh fruit - we used fresh mango (sprinkled with a little sugar)

Preheat oven to 300 degrees. Whisk the eggs and sugar in a bowl until smooth. Add the coconut milk and vanilla extract and whisk well.
Strain the mixture into a jug or pitcher; then pour it into lightly greased four individual heat proof glasses, ramekins or an oven proof dish.
Stand individual dishes in a roasting pan. Fill the pan with hot water to reach halfway up the sides of the dishes.
Bake for about 40 minutes or until the custards are set. Test with a fine skewer or toothpick.
Remove the roasting pan from the oven, lift out the dishes to cool.
If you like, turn the custards on to serving plates. Decorate the custard with a dusting of powder sugar, and serve with fresh fruit.