A version of sweet sugar plum custard. This coconut custard makes for the perfect dish to end a Thai meal.

Ingredients:

• 1 cup yellow split peas, thoroughly cooked and cooled
• (Clean and wash peas in 3 cup water. Cook in 4 quart pot, bring to boil, cover pan and cook 35-40 minutes until very tender.)
• 1 tsp butter
• 1 tsp flour
• 1 ½ cup coconut milk
• ½ cup sweetened condensed milk
• 1 ½ cup granulated sugar
• 3 eggs

Procedure:

1. Preheat oven to 325 F
2. Beat peas with hand mixer until light, lemony color
3. Add sweetened milk and beat till blended
4. Add coconut milk and beat.
5. Add sugar and beat till absorbed, two or three minutes
   
6. Add eggs one by one until mixed into the custard
7. Pour into buttered and floured 9 ½ by 2 inch baking dish
8. Bake for 60-70 minutes, until set in center.
9. Cool on baking rack and serve.