Baked pumpkin and coconut pudding

Ingredients:
2 cups pumpkin puree, available canned at the baking section of Marketplace supermarkets
1 1/2 cups brown sugar
2 eggs
1 cup grated fresh coconut, obtainable from the market
2 tablespoons flour
2 cups coconut milk
A pinch of salt
2 pandan leaves, snipped into pieces
2 tablespoons butter


Method:
1. Heat oven to 180 ْC.

2. Mix pumpkin puree with sugar, egg, grated coconut, flour, coconut milk and salt.

3. Grease 10 heat-proof ramekins using a butter spray. Place a square of pandan leaf at the bottom of ramekins. Spoon mixture carefully into prepared ramekins. Fill it to the top as it will shrink after cooking. Dot 1 teaspoon of butter on top.

4. Bake in a water bath (in a baking tray half-filled with water) for 50 minutes, or till the tops are golden. You can serve with cream fraiche or whipped cream.