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Singapore Coconut Pudding
Serves 4

3 oz desiccated coconut
4 fl oz boiling water
8 oz caster sugar
3 eggs
pinch salt
4 Tbsp grated fresh coconut

Put desiccated coconut in a bowl and pour over boiling water Soak
for 30 minutes, then pour through muslin or a fine sieve into a
jug Squeeze out liquid from coconut Discard coconut Preheat oven
350 F Beat the sugar, eggs and salt till thick and foamy Gradually
add reserved coconut liquid Turn the mixture into a lightly greased
1 pint mold or four ovenproof dishes and place in roasting tin half
filled with hot water Bake for 30 minutes Allow to cool, then
invert over a serving plate to turn out Chill until ready to serve,
sprinkled with grated fresh coconut.

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