Prepare the coconuts.
Grate the coconut flesh into a bowl, then pour on the boiling water.
Allow to stand for 15 minutes, then strain the liquor through a sieve lined with a double thickness of muslin held over a bowl.
Gather up the muslin and squeeze out as much of the coconut milk as possible.
Discard the coconut from inside the cloth.
Mix the strained coconut milk with the liquid extracted from the whole coconuts, then beat in all the remaining ingredients.
Place the mixture in a large saucepan and bring to the boil.
Lower the heat and simmer until the mixture thickens, stirring constantly.
Pour into a greased 20 cm round baking tin and bake for about 30 minutes until the top is browned.