2 eggs
1 cup shredded unsweetened coconut - available in the health food store
1/4 cup honey
1 cup water

1. Beat together eggs and honey. Set aside.

2. Boil exactly one cup water. Pour boiling water into shredded coconut.

3. When coconut is moist (about 1 minute) combine wet coconut with egg and honey mixture. Mix thoroughly.

4. Pour the entire mixture into a nonstick loaf pan.

5. Bake in preheated 350 oven for 1/2 hour (the result should have a lovely golden colored and the edges should be browned)

6. The "pudding" will be in two layers - the eggy, flan-like custard on the bottom and the coconut (much like a macaroon) on the top.