Lima Bean Mornay With Coconut Crunch

Ingredients
3/4 cup Lima Beans
1 teaspoon Salt
Pinch Cayenne Pepper
1/4 teaspoon Nutmeg
1/2 cup Evaporated Milk
2 Onions
1 cup coarsely grated tasty Cheddar Cheese
2 tablespoons Breadcrumbs
2 tablespoons Coconut

Method
Cook the lima beans in the water in which they were soaked (24 hours in 3 cups of water), until tender (about 1 1/2-2 hours, or 20-30 minutes in a pressure cooker). Add salt, and cook a further 10 minutes. Strain beans and discard the water. Add the milk and onions (which have been sliced and boiled gently until soft), 3/4 cup of the cheese, cayenne and nutmeg to the beans. Pour into a greased ovenproof dish. Combine the crumbs, desiccated coconut and remaining cheese, and sprinkle over the mixture. Dot with butter. Place in a moderate oven until golden brown. Serve with a tossed green salad.