Remove durian pulp from seed and set aside.

Whisk eggs and sugar in a mixing bowl. Add in durian pulp and beat for about 5–10 minutes. Mix in grated coconut. Sieve in flour, baking powder and mix everything thoroughly. Pour in coconut milk and mix well. Add water a little at a time, and stir until a slightly runny consistency is achieved. Set aside for ½ hour.

Heat the apam mould. Apply a thin layer of oil in the cavities and surrounding area.

Scoop up enough batter to fill ¾ full for each cavity, and spread it to prevent the centre from thickening. Once the edges turn brown, lift one side with a spatula and fold into half a circle. Turn over to brown the other side.

Serve hot.