Pasta gratin with coconut milk
200 g couscous-like pasta
20 g butter
Salt and pepper
1 can of coconut milk, 400 ml
6-8 portions of processed cheese spread, type Laughing Cow or Happy cow
1 handful of grated cheese
Bring 2 liters of water to a boil, salt and dip in the pasta. Cook about 10 minutes or according to the instructions on the package. Drain the pasta into a colander and return into the pan to steam dry. Flavor with a few grates of black pepper and a knob of butter.
Then transfer the pasta into a ceramic dish of appropriate size. Mine made 20 by 28 cm. Distribute evenly and tip in here and there processed cheese triangles. In a bowl, whisk the coconut milk, grated cheese and eggs. Season with salt and pour over the pasta. Mix gently to avoid leaving dry areas.
Bake at 190 degrees for 40-45 minutes. The dish is delicious both hot or cold.