Step 1

Preheat oven to 350 degrees. Lightly grease ramekins with oil.

Step 2

Beat eggs for 1 minute. Then add the salt, sugar, vanilla, and coconut milk. Stir well.

Step 2

Pour syrup into each ramekin to cover the bottom + up to 1 Tbsp more. Pour mixture into each ramekin to 3/4 full without stirring.

Step 2

Place ramekins in a large glass baking dish, pouring water into the bottom of the pan until water reaches 1/4 way up the side of the ramekin.

Step 2

Bake 30 minutes, or until an inserted fork comes out clean.

To Serve:

Allow to cool, then place in the refrigerator until ready to serve.
Note: You can also serve this dessert warm – it’s delicious both ways.

To serve, run a knife around the inner rim of each ramekin to loosen. Overturn the ramekins onto individual dessert plates. The pudding should fall out easily, with the syrup naturally dripping down over the coconut custard.