Dulce de coco (coconut lemon pudding) (columbia)

Yield: 4 servings

Measure Ingredient
½ cup Boiling water
⅓ cup Raisins
1 \N Coconut; fresh and freshly
\N \N ;grated
\N \N Milk of the coconut plus
\N \N ;enough cold water to make
\N \N ;1 cup
1½ cup Sugar
5 \N Cloves, whole
2 \N Egg yolks
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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