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Ingredients: • 6 egg yolks • 150 g ( ¾ cup) sugar • ½ teaspoon vanilla essence • 50 g (scant ½ cup) flour • 100 mL (scant ½ cup) sweetened condensed milk • 125 mL ( ½ cup) warm water • Flesh of 4 young coconuts Meringue Topping: • 6 egg whites • 1 tablespoon sugar • ¼ teaspoon salt • 75 g ( 2/3 cup) raisins Preparations: 1. Beat the egg yolks, sugar and vanilla essence together until the sugar dissolves and the mixture becomes pale and foamy 2. Put the flour in a saucepan and gradually stir in the condensed milk and water 3. Scrape out of the soft pulp from the coconuts and add to the milk mixture. Stir in the beaten egg yolks. Cook over medium heat, stirring for 5 minutes until the mixture thickens. Transfer the mixture to a heat-proof dish. 4. Make the meringue Topping by beating the egg whites, sugar and salt together until the mixture is stiff. Spread over the cake and scatter the raisins on top. Bake in an oven preheated to 200 C ( 400 F) until the meringue turns golden brown, about 15 minutes Serves: 4 to 6 Preparation time: 15 mins. Cooking time: 25 mins.
Periplus
