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6 eggs, lightly beaten
1 challah, broken up in little pieces
1 200ml bottle coconut milk (7-fluid ounces)
900ml water (30 fluid oz.)
1 100g package shredded coconut (3 oz.)
1/3 cup powdered Splenda
A few drops of vanilla essence
3 tbsp. almonds, blanched and slivered 3 tbsp. prunes, coarsely chopped

Mix all ingredients well, put in an oven proof glass dish (30cm/12" diameter) greased with baking spray and sprinkle with cinnamon.

Bake for 45 minutes to 1 hour at 180°C (350°F).

Poster's Notes:
The great thing is that it's pareve, so it can be eaten with meat meals.

Posted by Liliana Wajnberg

Nutritional Info Per Serving: N/A