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Preheat oven to 350°F. Grease 6 - 6 oz ramekins. Add candied ginger and toasted macadamia nuts to ramekins. Stir sugar, honey and lime juice in a small saucepan over medium heat until sugar is dissolved. Let cool to room temperature. Combine eggs and coconut cream in a medium bowl. Stir in lime zest and spices. Stir in syrup then distribute between ramekins. Place ramekins in a baking dish. Add enough boiling water to come halfway up sides of ramekins. Bake for 1 hour, or until just set. Remove ramekins from water and let cool. Chill overnight. Serve hot or cold with whipped cream and toasted shredded coconut.
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Mutant coconut meat — halo-halo, ice cream, Filipino desserts
Small sago pearls — coconut sago pudding, tong sui, bubble tea
Coconut milk dessert base — ginataang bilo-bilo, halo-halo mix
Filipino coconut pudding mix — creamy, sweet, corn kernel studded
Achievable elevated desserts — laminated doughs, cakes, custards