Baked Coconut Custard

Every now and then I come across a recipe that makes me stop and think.  This is one of those recipes.

It is a baked custard, very much in the manner of a creme caramel, but not quite.  Its like a pie, but not quite.

How can I describe it?  Heavenly. Oh, and impossible.

The coconut threads float to the top and bake off into a lovely crust.  Underneath this is this custardy, unctuous layer of  rich sweetness.

This is an old school pudding in the finest english tradition.  Worth the effort.

Ingredients

400ml coconut milk
3 tablespoons of sweetened condensed milk
1/2 cup plain flour
1 teaspoon baking powder
1/4 teaspoon salt
4 large eggs
260 grams sugar
1 1/2 teaspoon vanilla extract
100 grams sweetened flaked coconut

Method

Preheat oven to 180 degC.  Butter a 9 or 10 inch pie dish well.  Set aside.

Measure the milk, flour, salt, baking powder, eggs, sugar and vanilla into the bowl of a food processor or into a blender.  Blend together for 3 minutes.  Add the coconut and blend for about 2 or 3 seconds longer.  Pour the mixture into a buttered pie dish.

Bake for 30 to 35 minutes, until the edges are set and the centre just a bit wobbly.  Remove from the oven and let cool, or serve warm.  If cooling and serving later, chill in the fridge and warm a bit before serving.