33382391Coconut Pudding33382391


1 tin condensed milk (375g)
400 ml coconut milk
4 eggs
1 tsp cardomom powder / 1 tsp vanilla essence
For caramel
4 jagerry cubes
20g butter
3 tbsp dessicated coconut
1/2 tsp cardomom powder


Gently heat jaggery & water to make a thick syrup.
Strain it & keep aside.
Heat a sauce pan with butter.
Add jaggery syrup + dessicated coconut + cardomom powder.
When it becomes thick, remove from fire. 
Pour 1tbsp of the coco mixture at the bottom of the  greased ramekins.
Beat eggs & keep aside.
Mix condensed milk & coconut milk .
Then add beaten eggs & essence.
Mix until smooth &  pour it into greased ramekins.
Steam cook for 30-35 min, until it sets.
Remove from fire & set aside to cool.
Decorate with cashews & raisins.

This is the famous desert of the French Islands.
"Flan antillais" is
similiar to our Vattalappam.Instead of cardomom , you can use cinnamon/ nutmeg powder.
You can replace jaggery with cane sugar.