Coconut pudding
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Egg yolks | |
| ½ | cup | Brown sugar |
| pinch | 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.
Yield: 10 to 12 servings
EMERIL LIVE SHOW #EMIB52