Okay, here's one for you... I substituted coconut milk for the milk in my favorite lemon sponge pudding recipe, and LOVED the results (almost effortless). Here it is.

Ingredients:

• 3 Tablespoons of flour
• 3/4 Cup white sugar
• 1 lemon, zest and juice
• 1 Tablespoon butter
• 1 cup coconut milk
• 2 egg yolks
• 2 egg whites, stiffly beaten.

Procedure:

1. Mix flour and sugar. Add lemon zest and juice. Stir well.
2. Add butter, and stir again. Add coconut milk and egg yolks and stir thoroughly (I use a whisk). Then, fold in the egg whites.
3. Place in a lightly sprayed (or oiled) 1&1/2 quart casserole dish.
4. Place casserole dish in a pan of water in the oven and bake uncovered at 350 degrees for about 40 minutes.

Serving:

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