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Coconut pudding

Coconut pudding


I'm a Fan Too

Description:

The first time I made this pudding was to bring to A.&D.'s party, and one of their friends said it was "delish". The inspiration came from a Portuguese traditional pudding recipe called "Pudim 'a Abade de Priscos" (Abbot of Priscos's Pudding - The abbot of Priscos was a famous cook in the end of the XIX century - http://www.seleccoes.pt/Viver/Culinaria/detalhe.asp?tipo=detalhereceita&ID=6024&area=1 [Portuguese only]

Prep:

30+1:30

Servings:

8

Submitted by:

Cristina
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Ingredients

12
egg yolks
1
cup of water
1
cup of sugar (300 g./10 oz.)
1
cinnamon stick
1
lemon rind
1
cup of coconut flakes

Directions

1.
Mix the water, sugar, cinnamon, lemon rind and one tablespoon of coconut in a sauce pan. Boil until getting a not too thik syrup (and before turning yellow).
2.
Add the remaining coconut to the whisked egg yolks. Keep whisking while pouring the sugar syrup (after discarding the cinnamon stick and the lemon strick) slowly into the coconut and eggs mix.
3.
Pour the final mix in a baking pan (or one of those long foil pans) and simmer in a double boil until cooked (about 1 hour and half, or more) on the stove. If the baking pan has a lid it will cook faster. It is done when a dry spaghetti or toothpick comes out dry.
4.
After getting cold, chill in the frigde. Turn up side down in a dish and serve.
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