Heat 1/4 cup of water
and dissolve the sugar. Add the pineapple juice; beat in the eggs. Pour
the custard in an oven dish and bake half an hour at 180 degrees
Celsius. Put the custard in the
fridge for three hours.
Bring the coconut milk
with the sugar to the boil and cook on high heat until the mixture becomes
golden brown. Stir well. Add the other ingredients and pour this in
a greased square tin. Allow it to cool down in the fridge for two hours
and cut in squares.