Coconut Pudding

For five people (quantities for ten are given below)

butter for greasing
2 eggs
2 tbsp sugar
240ml coconut milk
1 banana, peeled and mashed
125g freshly grated coconut
¼ tsp ground cinnamon

Method

1. Heat the oven to 180C/350F/gas 4. For 5 portions, butter a 500ml capacity baking dish.
2. In a large mixing bowl beat or whisk the eggs until pale and creamy. Add coconut milk slowly, while beating the mixture.
3. Beat in the mashed banana. Add the grated coconut and stir well. Pour the mixture into the buttered baking dish, sprinkle with cinnamon and bake for 45 minutes. Serve hot, cooled or chilled.

Each serving provides:
Kcal: 167
Protein: 3.7g
Fat: 11.4g (of which saturated fat 8.5g)
Carbohydrate: 13.2g (of which sugars 12.7g)
Fibre: 2g

Nutrition Points:

a) This dish is high in potassium.
b) This dish contains a medium amount of vitamin E.
c) This dish contains low amounts of vitamin C and vitamin B6.

For ten people

butter for greasing
2 eggs
4 tbsp (50g) sugar
240ml coconut milk
2 bananas, peeled and mashed
225g freshly grated coconut
½ tsp ground cinnamon




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