Fresh Coconut Pudding
An extraordinary bread pudding made with fresh coconut and creamy coconut milk, topped with a fluffy golden meringue.
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 crumbs
4 large egg whites
1/4 teaspoon cream of tartar
6 tablespoons granulated sugar
1/2 teaspoon vanilla extract
- Preheat the oven to 350°F (175°C). Generously butter a 13x9x2-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 coconut and bread crumbs, mixing well. Pour the mixture into the prepared baking pan.
- Bake for 1 hour. Remove pudding from the oven and cool for 10 minutes.
- Increase oven temperature to 450°F (230°C).
- With electric mixer, beat egg whites with the cream of tartar until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until it is glossy and stiff peaks form. Add 1/2 teaspoon vanilla, mixing well. Do Not Under Beat.
- Spread the meringue over the top of the pudding evenly. Return to the oven and bake for 2 to 3 minutes or until meringue turns golden brown.
Makes 10 to 12 servings.
*This is not the thin liquid found inside a fresh coconut. Coconut milk is made by combining equal parts water and shredded fresh or desiccated coconut meat and simmering until foamy. The mixture is then strained through cheesecloth, squeezing as much of the liquid as possible from the coconut meat. But don't worry, canned coconut milk is readily available at most supermarkets.