I came across this Creamy Concoction during my holiday in Cambodia. While reading about the culture, history and food of Cambodia I was pleasantly surprised to note that a lot of coconut is used in cooking. I even ate various curries and desserts like mine and hence decided to try this dessert which I read about in an article on local food. Adapted to my taste, this is a very satisfying dessert for a Sunday afternoon.
1 cup thick coconut milk; 1/2 cup brown sugar or to taste; 2 dsp corn flour; 2 tsp vanilla essence; 4 large eggs; 250 gms pineapple chunks- reserve some for decorating the top.
Blend all ingredients to a thick, smooth liquid. Pour into glass dish and bake in a preheated oven at 200 C for 1 hour or until skewer inserted into pudding comes out clean. Decorate with remaining pineapple, raisins or toasted coconut and serve hot or cold.