Dulce de coco (coconut lemon pudding) (columbia)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Boiling water |
| ⅓ | cup | Raisins |
| 1 | Coconut; fresh and freshly | |
| ;grated | ||
| Milk of the coconut plus | ||
| ;enough cold water to make | ||
| ;1 cup | ||
| 1½ | cup | Sugar |
| 5 | Cloves, whole | |
| 2 | Egg yolks | |
| 2 | tablespoons | Lemon juice, fresh |
Directions
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