Coconut Pudding

Open the coconut, shave the white flesh on a grater and pour lukewarm water. Let the liquid soak for a while. Beat the eggs with the sugar until creamy and add the coconut and the resulting coconut milk. Pour the mixture into a buttered shallow gratin dish and bake for 15 min at 220 °C until the surface is lightly browned.

Turn the pudding out onto a plate and serve with the compote and cookies.

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