Coconut-Lime Verrines

2 whole eggs
2 egg yolks
200 ml (7 fl oz) sweetened condensed milk
200 ml (7 fl oz) coconut milk
100 g (3-1/2 oz) dessicated coconut
zest and juice of 1 lime
thick cream, to serve

Preheat the oven to 315F.

Place the eggs, egg yolks, condensed milk, coconut milk, dessicated coconut, lime juice and one-quarter of the lime zest in a bowl and whisk until well combined.

Fill the heatproof glasses with the mixture. Place them in a deep roasting tin, then pour in enough hot water to come halfway up the side of the glasses. Cook for 15-20 minutes, or just until set but still a little wobbly. Remove from the water bath. Allow to cool at room temperature, then refrigerate for at least 1 hour before serving.

To serve, decorate with a spoonful of cream and sprinkle with remaining lime zest.