Kokospudding

2 large eggs
1 cup shredded unsweetened coconut, and 1 cup boiling water
1/8-1/4 cup honey*
vanilla to taste (approx 1 tsp)
1/3 tsp sea salt
cinnamon to taste
optional: random amounts of raisins/nuts/cranberries/etc

* I started out using the larger amount of honey and have reduced it (in all recipes calling for it) over time.

Boil one cup of water (or boil water, then measure out one cup of it)
Pour the one cup of boiling water over shredded coconut. Allow to sit at least one minute.
Except nuts/berries, beat together all other ingredients.
Combine wet, undrained coconut with everything else.
Stir in nuts/berries.
Pour mixture into loaf pan.

Bake in preheated oven at 350 F for 40 minutes, achieving an overall golden top with lightly browned edges. My results are inconsistent (though always yummy regardless), but ideally you will have two layers: an eggy, flan-like custard on the bottom with the coconut at the top.

Zie: http://gapsguide.com/2009/05/29/coconut-pudding/