Combine all the custard ingredients.
Mix well and strain.
Bake in an oiled dish at 170 degrees C for 30-40 minutes.
To make the jamun sauce:
Pepare sugar syrup with sugar, water and cardamom.
Add the berries into the syrup and simmer until soft.
Strain through a sieve.
Flavour with rose water and cool.
Serve the coconut custard along with jamun sauce.