1/3 cup water
1/4 cup vegetable oil
1 cup coconut milk
2 tablespoons lemon juice
1/8 teaspoon salt
1 egg
2 tablespoons vegetable oil
In a heavy and nonstick pan, boil water and oil over low heat for 10 minutes. Remove from heat and stir in coconut milk.
In a medium bowl, mix lemon juice and salt. Beat egg and oil mixture until blended. Pour mixture into the coconut custard. Refrigerate until serving.