September 22nd, 2017
From The Parents' Guide to Baby-Led Weaning: With 125 Recipes , by Jennifer House RD BSc MSc
Tips: To toast coconut, preheat oven to 300°F (150°C). Spread coconut in a thin, even layer on an ungreased baking sheet. Bake for 15 to 20 minutes, stirring every 5 minutes, until golden brown and fragrant. Transfer to a plate and let cool completely.
It can be beneficial to offer your baby the odd sweet, so that sweets are not a coveted or forbidden food as your child grows older — just make sure not to use sweets as a reward for eating dinner!
Recipe: In a saucepan over medium heat, combine coconut milk, lime zest and ginger. Bring just to a boil. Remove from heat and stir in condensed milk. Let cool. Whisk in eggs. Strain through a fine sieve into prepared dish. Fold in coconut.
Cover with foil and secure with string. Place dish in slow cooker and pour in enough boiling water to come 1 inch (2.5 cm) up the outside of the dish. Cover and cook on High for 21⁄2 to 3 hours, until a tester inserted in the center of the pudding comes out clean. Serve warm or chilled.