Recipe - Vattalapam Coconut Cream

300 g Grated fresh coconut
400 ml Milk
175 g Soft brown sugar
100 g Golden syrup
4 tablespoon Water
4 Eggs
One fourth teaspoon Cardamom
One fourth teaspoon Ground mace
One fourth teaspoon Ground cloves
100 g Cashew nuts

Grate the coconut and place it with the milk. Bring them to the boil, then
in a clean tea towel, squeeze out the coconut.

Stir the eggs together with the coconut milk and add the sugar and golden
syrup. Lastly add the spice.

Scatter broken cashew nuts between lightly oiled individual moulds and the
coconut, then pour on the egg mixture.

Place the moulds into a double boiler and cook for 1 hour. Chill and turn
out.

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