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Ingredients Jump to Instructions ↓

  1. 4 Egg yolks

  2. 1/2 cup 80g / 2.8oz Brown sugar

  3. 1 Fresh grated nutmeg

  4. 1 tablespoon 15ml Pure vanilla extra

  5. 2 tablespoons 30ml Mount Gay Rum

  6. 1 cup 237ml Milk

  7. 1 cup 237ml Coconut milk

  8. 5 tablespoons 75ml Butter - melted

  9. 2 cups 186g / 6.6oz Grated fresh coconut

  10. 2 cups 292g / 10oz Fresh bread crumbs

  11. 4 Egg whites - sweetened, and Whipped to stiff peaks

Instructions Jump to Ingredients ↑

  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.

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