Heat 1/4
cup of water and dissolve the sugar. Add the pineapple juice; beat in the
eggs. Pour the custard in an oven dish and bake half an hour at 180 degrees
Celsius. Put the custard in the fridge for three hours.
|
Bring the
coconut milk with the sugar to the boil and cook on high heat until the
mixture becomes golden brown. Stir well. Add the other ingredients and pour
this in a greased square tin. Allow it to cool down in the fridge for two
hours and cut in squares.
|
