1 x 400-ml (13½-fl oz) can coconut cream
¹/³ cup (90 g/3 oz) coarsely grated palm sugar
4 large eggs
1 mango cheek, cut into 1.5-cm (5/8-in) cubes

Combine the coconut cream and sugar in a small saucepan and heat gently, stirring occasionally, until the sugar dissolves.

Whisk the eggs together in a medium-sized bowl. Gradually pour in the warm cream, stirring with a wooden spoon to combine. Strain into a jug through a ?ne mesh sieve and skim off any surface bubbles.

Pour the custard to three-quarter-?ll six ½-cup (125-ml/4-? oz) capacity Chinese tea cups or ramekins. Place
2–3 pieces of mango in each cup and top up with the remaining custard.

Place the tea cups in a medium-sized bamboo steamer and set a piece of baking paper over the top, to prevent water from dripping inside the cups. Cover with the lid. Steam over a wok for 10-15 minutes, or until the custard has just set, topping up the water as required. They will still be slightly wobbly in the centre. Remove the steamer from the wok and set the ramekins aside to cool slightly.

Serve warm or cold.