Coconut Custard

Serves 4

• 3 eggs

• 1 tsp. vanilla extract

• 2 tbsp. stevia

• 1 cup desiccated coconut, unsweetened

• 1 2/3 cup coconut milk, unsweetened

• 2 tbsp. strawberry jam

In a bowl beat together the eggs, vanilla, and stevia until fluffy. Fold in the coconut and add the milk. Mix well and transfer into 4 small ovenproof ceramics. Bake for 45 minutes, until the top, is slightly browned.

In the meantime, prepare the sauce by mixing the jam with 2-4 tbsp. of water.

Serve warm with strawberry sauce on top.