Wednesday, 30 December 2015

GLUTEN FREE Creamy Corn and Coconut Pudding

1 tin sweet corn
1 1/2 cups milk
300 g dessicated coconut
1 tin condensed milk
3 eggs
3 heaped soupspoons cornflour
grated rind of one small lemon

Boil up the corn and half the coconut in the milk, then liquify it, add eggs, condensed milk and cornflour.

Pour into a deep buttered oven-dish and sprinkle remaining coconut over the top.
Bake at 180ÂșC until inserted toothpick comes out clean.
Should be golden and puffy and yummy!


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