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Classic Coconut Pudding

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Ingredients
  Short crust pastry 6 Ounce
  Desiccated coconut 6 Ounce
  Milk 3⁄4 Pint
  Butter 1 1⁄2 Ounce
  Sugar 1 1⁄2 Ounce
  Eggs 3
  Cake crumbs 1 1⁄2 Ounce
  Milk cream 1⁄4 Pint
  Vanilla essence 1 Tablespoon
  Castor sugar 2 Ounce
Directions

Line the sides of a 2-pt. pie-dish with the pastry.
Simmer the coconut in the 3/4 pt milk until tender —about 10-15 min.; allow to cool.
Cream together the butter and the 1 1/2 oz sugar until soft, work in the egg yolks one at a time and add the cake-crumbs, cream or milk, the prepared coconut and the vanilla essence.
Pour the mixture into the pie-dish and bake in a fairly hot oven (375° F., Gas 5) until the pastry is cooked and the mixture set—about 1/2 hr
Stiffly whisk the egg whites and fold in the 2 oz castor sugar; pile on top of the pudding.
Reduce oven heat to very cool (290° F., Gas 1) and put the pudding back into oven until the meringue is golden—40- 50 min.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Dish: 
Pudding
Ingredient: 
Coconut
Interest: 
Healthy

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