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Coconut Pudding
4
1
1
1
2
1
1
5
2
2
4
Egg yolks
/2 Cup Brown sugar
Pinch Fresh grated nutmeg
Tablespoon Pure vanilla extra
Tablespoon Mount Gay Rum
Cup Milk
Cup Coconut milk
Tablespoon Butter; melted
Cup Grated fresh coconut
Cup Fresh bread crumbs
Egg whites; sweetened, and
Whipped to stiff peaks
Preheat the oven to 350 degrees. Grease a large ovenâproof baking dish. In a
mixing bowl, whisk the eggs, sugar, nutmeg, vanilla, and rum together. Whisk
in the milk and coconut milk. Add the butter, fresh coconut and bread
crumbs. Whisk well. Pour the mixture into the prepared pan. Bake for 1 hour.
Remove from the oven and cool for 10 minutes. Increase the temperature to
4
50 degrees. Spread the meringue over the top of the pudding evenly. Place
back in the oven for a couple of minutes or until golden brown. This recipe
yields 10 to 12 servings.
Coconut Pudding
141
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