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Fresh Coconut Pudding recipe

An incredible bread pudding made with freshcoconut and creamy coconut milk and topped with a fluffy goldenmeringue.

Recipe: Fresh Coconut Pudding

4 large eggs yolks
1/2 cup firmly packed brown sugar
Pinch ground nutmeg
1 tablespoon vanilla extract
2 tablespoons rum (or 1 teaspoon rum extract)
1 cup milk
1 cup coconut milk*
5 tablespoons butter, melted
2 cups grated fresh coconut
2 cups fresh bread crumbs4 large egg whites1/4 teaspoon cream of tartar
6 tablespoons granulated sugar1/2 teaspoon vanilla extract

  • Preheat the oven to 350°F (175°C).Generously butter a 13 x 9 x 2-inch baking dish.
  • In a large mixing bowl, whisk egg yolks,sugar, nutmeg, 1 tablespoon vanilla, and rum (or extract) together.Whisk in the milk and coconut milk. Add the butter, fresh coconutand bread crumbs, mixing well. Pour the mixture into the preparedbaking pan.
  • Bake for 1 hour. Remove pudding from theoven and cool for 10 minutes.
  • Increase oven temperature to 450°F(230°C).
  • With electric mixer, beat egg whites withthe cream of tartar until foamy.Beat in sugar, 1 tablespoon ata time; continue beating until it is glossy and stiff peaks form.Add 1/2 teaspoon vanilla, mixing well. DoNot Under Beat.
  • Spread the meringue over the top of thepudding evenly. Return to the oven and bake for 2 to 3 minutesor until meringue turns golden brown.

    Makes 10 to 12 servings.

    * This is not the thin liquid found insidea fresh coconut. Coconut milk is made by combining equal partswater and shredded fresh or desiccated coconut meat and simmeringuntil foamy. The mixture is then strained through cheesecloth,squeezing as much of the liquid as possible from the coconutmeat. But don’t fret, canned coconut milk is readily availableat most supermarkets.

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