Coconut Custard
Serves 4
3 eggs
1 tsp. vanilla extract
2 tbsp. stevia
1 cup desiccated coconut, unsweetened
1 2/3 cup coconut milk, unsweetened
2 tbsp. strawberry jam
In a bowl beat together the eggs, vanilla, and stevia until fluffy. Fold in the coconut and add the milk. Mix well and transfer into 4 small ovenproof ceramics. Bake for 45 minutes, until the top, is slightly browned.
In the meantime, prepare the sauce by mixing the jam with 2-4 tbsp. of water.
Serve warm with strawberry sauce on top.
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