Coconut Pudding
By: ganga sreekanth
Published: Thursday, February 11, 2010 - 7:32pm

Ingredients




4 Egg yolks
cup Brown sugar
1 pch 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

Preparation

1 Preheat the oven to 350 degrees. Grease a large oven-proof baking dish. 2 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. 3 Increase the temperature to 450 degrees. Spread the meringue over the top of the pudding evenly. Place back in the oven for a couple of minutes or until golden brown. 4 This recipe yields 10 to 12 servings.