Steamed Coconut Cream Custard

1 c coconut milk, preferably fresh
2 eggs, lightly beaten
¼ c palm sugar (if unavailable, then use ½ c dark brown sugar)

Combine ingredients in small saucepan. Set over very low heat and stir, breaking up the sugar. Allow mixture to thicken slowly as sugar dissolves. For smoothest results, do not beat mixture, but only stir slowly. Allow to cook as you stir for 20–30 minutes or until mixture coats a spoon. Pour thickened custard into ramekins. Using either a steaming rack and a pot/wok or stacking steamer baskets, steam custard ramekins over low heat until set — about 20–30 minutes ( a tester will come out clean). Serve in ramekin warm or let cool and remove to serve with poached bananas on top or side. Serves 4.

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