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Coconut Queen Of Puddings

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Coconut Queen Of Puddings has a one of its kind taste. The coconut and raspberry jam gives the Coconut Queen Of Puddings a lips smacking taste. Coconut Queen Of Puddings is inspired by restaurants worldwide.
  Raspberry jam 1 Tablespoon
  Meringue 2 Ounce, desiccated
  Breadcrumbs 2 Ounce
  Angelica 1 Teaspoon
  Milk 1 Pint
  Eggs 2 Large
  Cherries 4 Ounce

Spread raspberry jam at bottom of a pie dish.
Beat egg yolks with 1-2 oz. sugar, add the crumbs and coconut.
Heat milk, pour over egg mixture and put into dish.
Bake for approximately 45 minutes in very moderate oven (350°F.€”Gas Mark 3) until just firm.
Spread raspberry jam on top.
Whisk egg whites stiffly, fold in 2 oz. sugar and coconut.
Do this very carefully to keep fluffy texture of meringue.
Pile on sweet.
Decorate with cherries and angelica.
Set for 15-25 minutes in very moderate oven until just golden brown.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 918 Calories from Fat 308

% Daily Value*

Total Fat 34 g51.7%

Saturated Fat 16.8 g83.8%

Trans Fat 0 g

Cholesterol 471 mg157%

Sodium 784.2 mg32.7%

Total Carbohydrates 125 g41.6%

Dietary Fiber 5.4 g21.8%

Sugars 90.9 g

Protein 37 g74%

Vitamin A 21% Vitamin C 13.2%

Calcium 69.6% Iron 25%

*Based on a 2000 Calorie diet

Coconut Queen Of Puddings Recipe