2 1/2cupsor 600 ml coconut milk Plus 3 Tablespoons of regular white sugar.
6tablespoonsLight brown sugar
6slicescroissants (you can also use bread and buttered on one sideapprox 12 slices)
1/2cupor 50 g desiccated / shredded coconut.
1ozcan16 or 500 g sliced peaches or fresh peaches if in season.
*** You can use regular milk instead of coconut if you wish.
Heat oven to 180C, Gas 4, 350F. Grease your dish. Sprinkle 1 - 2 Tablespoons of sugar on the bottom of dish.
Slice croissants like in the photo below, about the thickness 2 inches / 5 cm and lay on the bottom of dish.
***If using bread slices, butter one side of each slice then cut into half so they are triangle shaped and layer along the dish butter side facing up. (See photo)
Drain the can of peaches and pat dry with some kitchen paper. If using fresh peaches, peel and slice them. Divide into 3 amounts, and the first amount, spread on top of the croissants / bread slices. Sprinkle with sugar and the dried coconut.
Add another layer of croissant / bread slices , then peaches, then sprinkle with sugar & dried coconut. Repeat another layer, ending with peaches and a sprinkle of sugar.
In a mixing bowl, add the coconut milk, eggs and 3 Tbsp white sugar, use a hand mixer to combine and incorporate as much air as possible, it should increase in volume by at least 1/3 to 1/2.
Pour the custard mix over the peaches etc, and use a spatula to push down a little so everything is under the liquid.
Place in the oven for 45 -60 minutes. After 30 minutes, sprinkle 1 tablespoon of sugar over the surface (to crispy caramelise) . When the time is up, stick a knife in the pudding to see if there is no liquid. If there is, the custard mix needs a little longer to cook. It should be set and you shouldn't see any runny liquid.
Once ready, leave the pudding to settle and firm up for half an hour or so and then serve warm with a blob of whipped cream, ice cream (you could really overdose and have coconut ice cream too!), or just enjoy it on it's own with a lovely cup of tea!