| Blackberry and Coconut Cream Pots |
| Written by Veronica Mitchell | |
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2 eggs Beat the eggs with the sugar. Mix together the coconut milk and the cream. Heat to boiling with the vanilla pod and then pour into the egg and sugar mixture. Pass through a sieve and pour into 4 ramekin dishes.
Gently place about 6 blackberries on the top of each pot (they’ll sink a bit!). Cook in the oven (100˚C) for about 35 minutes – they’re ready when set but the centre is still a little liquid. Leave to cool. |
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