Coconut Pudding

Name: Coconut Pudding
Ingredients: 4 egg yolks; 1/2 cup brown sugar; pinch of 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

11 ingredients

10 steps

Ingredients

4 egg yolks
1/2 cup brown sugar
pinch of 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

1

Preheat the oven to 350 degrees F. Grease a large oven-proof baking dish.
2

In a mixing bowl, whisk the eggs, sugar, nutmeg, vanilla, and rum together.
3

Whisk in the milk and coconut milk.
4

Add the butter, fresh coconut and bread crumbs.
5

Whisk well.
6

Pour the mixture into the prepared pan.
7

Bake for 1 hour.
8

Remove from the oven and cool for 10 minutes.
9

Increase the temperature to 450 degrees F. Spread the meringue over the top of the pudding evenly.
10

Place bake in the oven for a couple of minutes or until golden brown.