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    Coconut Pudding


    Source of Recipe


    Emeril Lagasse

    List of Ingredients




    4 egg yolks
    1/2 cup brown sugar
    1 pinch fresh grated ginger
    1 tablespoon vanilla
    2 tablespoons 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, sweeten and whip stiff peaks

    Recipe



    Preheat the oven to 350ºF. 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 450ºF. 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

 

 

 

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