Coconut And Lime Pudding - cooking recipe

Ingredients

1 tbsp chopped candied ginger
2 tbsp chopped toasted macadamia nuts
1/2 cup brown sugar
1/3 cup honey
1/4 cup lime juice
4 None large eggs, lightly beaten
1 (13.5 oz) can coconut cream
2 tsp lime zest
1/4 tsp ground ginger
1/2 tsp ground cinnamon
None None whipped cream and toasted shredded coconut, to serve

Preparation

Preheat oven to 350\u00b0F. Grease 6 - 6 oz ramekins. Add candied ginger and toasted macadamia nuts to ramekins.
Stir sugar, honey and lime juice in a small saucepan over medium heat until sugar is dissolved. Let cool to room temperature.
Combine eggs and coconut cream in a medium bowl. Stir in lime zest and spices. Stir in syrup then distribute between ramekins. Place ramekins in a baking dish. Add enough boiling water to come halfway up sides of ramekins. Bake for 1 hour, or until just set. Remove ramekins from water and let cool. Chill overnight.
Serve hot or cold with whipped cream and toasted shredded coconut.