Preperation time: 5 minutes, plus 30 minutes cooking

Serves: 4

Yes jumping on the Paleo wagon (wait our hunter ancestors didn’t drive wagons) with this recipe which uses coconut sugar and cream. It is simple, rich and delicious. Substitute palm or muscavado sugar for the coconut sugar if desired.

Ingredients

Custard

30g coconut sugar

4 eggs

200g fairly finely chopped plums (or subsitute other stone fruit or lightly poached apple or pear)

200ml coconut cream (or substitute coconut milk for a lighter dessert)

Topping

25g desiccated coconut

25g blanched almonds (or substitute pistachios)

1 tbspn coconut sugar plus extra to sprinkle over

Method

Preheat oven to 180C.

Whisk eggs, coconut cream and sugar together until combined.Strain mixture to remove any lumps.

Process topping ingredients in a food processor until fine.

Place chopped plum in the bottom of four  ramekins.

Pour cream and egg mix over plums. Place ramekins in a tray filled with hot water up to halfway up the sides of the ramekins. Cover with foil and bake for 15-20mins until edges are set but middle is still runny. Remove foil and sprinkle topping mixture on top then sprinkle 1/2 tspn of coconut sugar on top of each ramekin. Return to oven without foil and bake until just set.

Serve with yoghurt, icecream or just as is.