BEBIQUE - (Traditional Goan coconut pudding)

1 1/2 packets creamed coconut
1 1/2 cup boiling water
15 eggs-standard
1 cup evaporated milk-unsweetened
1/4 teaspoon nutmeg-finely rasped
6 dessertspoon plain flour
1/2 teaspoon salt
1 cup clarified butter-melted

Soften the coconut in boiling water and strain through a fine sieve, leave to cool. Separate eggs and use yolks. Place these in a large mixing bowl, Add sugar and beat until light and fluffy. Add coconut and evaporated milk, nutmeg and salt, continue beating mixture folding in flour, a little at a time, to form a smooth thick batter. Stand for 15min. Grease and line a large cake tin. Using a deep ladle, pour in enough batter to form the first layer. Grill until brown, spoon butter over grilled layer, repeating this process of adding equal quantity of batter for each layer until all batter is used up.
Cover in foil and bake in a moderately hot oven to cook through for 30-40 min. Leave to a set in the tin and turn out when cold.
To achieve rainbow effect, divide batter and use food coloring.