Coconut Pudding
Coconut Pudding
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 252
- Total Fat
- 18
- Saturated Fat
- 14
- Carbohydrates
- 16
- Dietary Fiber
- 2
- Sugar
- 10
- Protein
- 5
- Cholesterol
- 76
- Sodium
- 84
- Total: 1 hr 45 min
- Prep: 25 min
- Cook: 1 hr 20 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 252
- Total Fat
- 18
- Saturated Fat
- 14
- Carbohydrates
- 16
- Dietary Fiber
- 2
- Sugar
- 10
- Protein
- 5
- Cholesterol
- 76
- Sodium
- 84
- Total: 1 hr 45 min
- Prep: 25 min
- Cook: 1 hr 20 min
Ingredients
4 egg yolks
1/2 cup brown sugar
pinch of fresh grated nutmeg
1 tablespoon pure vanilla extra
2 tablespoons Mount Gay Rum
1 cup milk
1 cup coconut milk
5 tablespoons butter, melted
2 cups grated fresh coconut
2 cups fresh bread crumbs
4 egg whites, sweetened and whipped to stiff peaks
Directions
- Preheat the oven to 350 degrees F. Grease a large oven-proof 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 450 degrees F. Spread the meringue over the top of the pudding evenly. Place bake in the oven for a couple of minutes or until golden brown.
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