Fruit, fresh grated coconut

Corn cream to decorate

18 mini loafs use any oven proof dish

4 Eggs separated

1 can condensed milk

3 cup milk

2 Tbsp desiccated coconut

1 tsp vanilla essence

Method:

Fold in egg whites. Pour 2 tsp – Caramel Syrup onto the bottom of each oven proof dish.Place loaf tins in a deep baking and pour enough hot water to come halfway up the sides of the tins.Bake at 180 C for 30 minutes. Place into servings plates and cool.Decorate and refrigerate. Beat egg whites and set aside. Beat egg yolks, condensed milk, essence and coconut until well combined.