You preheat the oven to 140 degrees. Meanwhile, melt the butter with flour, salt and coconut flakes in a pot and foam everything up with a whisk. Pour the coconut milk and syrup into the pot and bring everything to the boil while stirring constantly.
Then take the pot off the stove.
Stir the lemon peel together with the 1 egg very quickly into the hot cream. The lemon juice is added. Then separate the remaining eggs and stir one egg yolk after the other into the cream.
Beat the egg whites with the sugar until stiff and fold into the coconut cream.
The cream is spread on the moulds. Remember not to grease the moulds beforehand, otherwise the cream will not rise. Cover each portion with cling film.
Cover the pot and casserole dish with kitchen paper and half fill it with boiling water. Put the ramekins in and cook in the oven for about 45 minutes.
In the meantime, you can wash the limes and peel the skin with a zest ripper. Put the zests in cold water, they are still needed. After cooking, remove the foil and garnish the pudding with the lime zests.
Serve everything immediately.