Recipe: For Coconut Custard
Cream 1 litreCastor Sugar 500gm
Egg Yolk 200gm
Vanilla Essence A little
Heat oven to 350°f. In 13×9-inch pan, place 4 (6-oz) ceramic ramekins. In small bowl, slightly beat egg yolks with wire whisk. In large bowl, stir cream, 1/3 cup granulated sugar and the vanilla until well mixed. Add egg yolks; beat with wire whisk until evenly colored and well blended. Pour cream mixture evenly into ramekins.
Carefully place pan with ramekins in oven. Pour enough boiling water into pan, being careful not to splash water into ramekins, until water covers two-thirds of the height of the ramekins.
Bake 30 to 40 minutes or until top is light golden brown and sides are set (centers will be jiggly).
Using tongs or grasping tops of ramekins with pot holder, carefully transfer ramekins to cooling rack. Cool to room temperature, about 2 hours. Cover tightly with plastic wrap; refrigerate until chilled, at least 4 hours but no longer than 48 hours.
For fruit salsa
Any available seasonal fruits. Cut fruits into small dices or may be take out scoops of fruits and use them as a garnish.