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Coconut Pudding

Taste.of.Spain's picture
Ingredients
  Egg yolks 8
  Sugar 1 Cup (16 tbs)
  Flour 1⁄2 Cup (8 tbs)
  Milk 2 Cup (32 tbs)
  Dry white wine 1⁄2 Cup (8 tbs)
  Freshly grated coconut 1 1⁄2 Cup (24 tbs)
  Vanilla extract 1 Teaspoon
  Chopped almonds 1 Tablespoon
Directions

Combine egg yolks, sugar, and flour.
Beat until creamy.
Place milk and wine in double boiler.
Heat to boiling.
Pour milk mixture slowly into egg mixture, stirring constantly to prevent curdling.
Add coconut and vanilla; mix well.
Cook over double boiler until mixture thickens and coats wooden spoon.
Cover top with waxed paper to prevent scum from forming.
Cool in refrigerator.garnish as desired.

Recipe Summary

Cuisine: 
Spanish
Course: 
Dessert
Method: 
Boiled
Ingredient: 
Coconut

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