Soggy Mother's Eye Pudding

Name: Soggy Mother's Eye Pudding
Yield: 12
Ingredients: 100 g of grated coconut; 1 cup (cha) of coconut milk; 1 cup (cha) of milk; 1 can of condensed milk; 2 eggs; 1 tablespoon of margarine; 1 can of preserved peach in syrup; 1 box of champagne biscuits; 4 tablespoons of heavy cream; Grated coconut for dusting

1
100 g of grated coconut
2
1 cup (cha) of coconut milk
3
1 cup (cha) of milk
4
1 can of condensed milk
5
2 eggs
6
1 tablespoon of margarine
7
1 can of preserved peach in syrup
8
1 box of champagne biscuits
9
4 tablespoons of heavy cream
10
Grated coconut for dusting

Ingredients

1
100 g of grated coconut
2
1 cup (cha) of coconut milk
3
1 cup (cha) of milk
4
1 can of condensed milk
5
2 eggs
6
1 tablespoon of margarine
7
1 can of preserved peach in syrup
8
1 box of champagne biscuits
9
4 tablespoons of heavy cream
10
Grated coconut for dusting

Directions

1
Combine the grated coconut, coconut milk, milk, condensed milk, and eggs
2
Heat over medium heat, stirring until it comes off the bottom of the pan
3
Remove from heat, mix in the margarine, and let cool
4
Set aside four tablespoons of the coconut pudding
5
Drain the peaches, chop them up, and soak the biscuits in their syrup
6
In a mold, alternate layers of biscuit, coconut pudding, and chopped peach
7
Chill in the refrigerator for one hour
8
To serve, mix the heavy cream into the reserved coconut pudding and spread over the pudding
9
Dust with grated coconut.