Instructions: Pre-heat oven to 160 C/325 F/gas mark 3.

Grate the coconut and place it into a heavy based pan. Pour the milk over the top and bring them to the boil, stir and cool slightly.

Using a clean tea towel, sieve and bowl, pour the coconut mixture into the towel and squeeze out the liquid from the coconut. Pour the coconut milk over the eggs and whisk until well blended adding the 3 spices.

In a heavy based pan, dissolve the brown sugar with the syrup and the rum (the syrup should be just lukewarm). Pour the syrup over the egg mixture and blend together.

Lightly oil small pudding moulds/timbale and scatter the lightly crushed nuts. Pour the coconut cream mix gently into the moulds and place into a water bath. Place in oven for approx. 1 hour.

Chill the puddings down and turn out.

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