Coconut Custard

Description

 * It can be served with sticky rice, if wished.

Ingredients

 * 8fl oz/250ml/1 cup thick coconut milk
 * 1tsp/5ml rosewater
 * 80z/240g/1 cup sugar
 * 0.5 tsp/2.5ml salt
 * 3 eggs, lightly beaten (use whites only, if you have some to use up)

Directions

 * 1) Dissolve the sugar in the coconut milk, add the rosewater and salt and stir.
 * 2) Add the eggs (or beated egg whites) and mix well.
 * 3) Pour the resulting custard into a bowl or a scooped out pumpkin, squash shell, or yourn coconut.
 * 4) Put in the top of a preheated steamer and cook for 30 minutes, or until set.