Date and coconut dessert

Yield: 8 Servings

Measure Ingredient
1 pounds Dates; stoned and finely chopped
2 cups Unsweetened shredded coconut
1 \N Egg
2 cups Milk
\N \N Whipping cream

This recipe was in the June 24, 1998 issue of the Los Angeles Times. It was originally printed in the newspaper on May 2, 1926.

1. Sprinkle alternate layers of chopped dates and shredded coconut in buttered, 1-quart baking dish.

2. Beat egg with milk and pour over top.

3. Bake at 325 until top browns, about 45 minutes.

4. Serve warm with cream.

312 calories; 101 mg sodium; 31 mg cholesterol; 10 grams fat; 56 grams carbohydrates; 5 grams protein; 1¾ grams fiber.

Posted to JEWISH-FOOD digest by Harriet Neal <queenbe@...> on Jun 29, 1998, converted by MM_Buster v2.0l.

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