|½ cup||Boiling water|
|1||Coconut; fresh and freshly|
|Milk of the coconut plus|
|;enough cold water to make|
|2 tablespoons||Lemon juice, fresh|
Pour ½ cup of boiling water over the raisins and let them soak for at least 10 minutes. Meanwhile in a 2 to 3 quart enameled or stainless steel saucepan, combine the coconut milk mixture, sugar and cloves, and bring it to a boil over high heat, stirring only until the sugar dissolves. Reduce the heat to moderate and cook, uncovered and undisturbed, until the syrup reaches a temperature of 230 degrees (F) on a candy thermometer or a few drops added to ice water form a thread. Stir the grated coconut into the syrup, lower the heat and simmer for 15 minutes, stirring occasionally.
Beat the egg yolks with a fork, whisk or rotary beater for a minute or two, until they thicken. Beat into them 2 or 3 tablespoons of the simmering coconut mixture, then slowly pour the eggs into the pan, stirring all the while. Still stirring, simmer the mixture for 5 minutes, but under no circumstances allow it to come to a boil.
Remove the pan from the heat, pick out the cloves, and add the thoroughly drained raisins and lemon juice. Transfer the pudding to a bowl and let it come to room temperature. Then refrigerate until completely chilled. Serve either from the bowl or in individual dessert dishes.
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Source: Time Life Series: Latin American Cooking MMed by: earl.cravens@...
Submitted By EARL CRAVENS On 12-19-94
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