Oxmoor House JANUARY 2001
Preheat oven to 325°.
Place first 7 ingredients in a food processor; process until smooth, scraping sides of processor bowl occasionally.
Spoon mixture evenly into 4 (4-ounce) ramekins or custard cups. Place ramekins in an 8-inch square baking dish; add hot water to baking dish to a depth of 1 inch. Cover and bake at 325° for 40 minutes or until a knife inserted near center comes out clean. Remove cups from baking dish; let cool on a wire rack. Cover and chill at least 2 hours.
Combine sugar, brown sugar, and coconut; sprinkle evenly over each serving. Place ramekins on a baking sheet; broil 2 minutes or until sugars melt and coconut is lightly browned.
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