400ml can reduced-fat coconut milk
250ml reduced-fat milk
1/3 cup caster sugar
1 teaspoon vanilla extract
3 eggs
Lime syrup
1/4 cup brown sugar
1/4 cup water
zest and juice of 1/2 lime, plus extra zest, to serve
pulp of 1 passionfruit, to serve
Step 1Preheat the oven to 190°C. Place coconut milk, milk, sugar, vanilla and eggs in a large jug and whisk until combined.
Step 2Pour custard mixture into 6 x 1-cup-capacity ramekins or ovenproof dishes. Place ramekins in a roasting pan. Pour enough hot water into the pan to reach halfway up the sides of the ramekins.
Step 3Bake for 30–35 minutes, or until just set. Remove ramekins from water bath and set aside for 5 minutes to cool. Chill in the fridge for at least an hour.
Step 4Make lime syrup: Combine all ingredients in a saucepan and simmer for 10 minutes, or until the syrup thickens.
Step 5To serve, pour warm syrup over the custards, and top each with a little of the passionfruit pulp and extra lime zest.
