Coconut Custard

4 eggs
1½ cup Madhur refined sugar
A pinch of salt
2 cups coconut milk
1 tbsp desiccated coconut

Preheat the oven to 180ºC.
Beat the eggs, Madhur refined sugar and salt until light and frothy. Add the coconut milk and pour into a large bowl.
Cover the bowl with aluminium foil, place in a shallow pan of hot water, and bake for 25 minutes or until the custard is set. Cool and sprinkle with desiccated coconut before serving.