Fresh Coconut Pudding With Rum Liqueur Topping |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This dessert is a must try i love the sauce so i like extra on mine please!!!! i hope you enjoy it ........ .....courtesy of the caribbean party cookbook Ingredients:
3 - cups of fresh grated coconut |
3/4 - cup butter or margarine |
3/4 - cup sugar |
1/2 - teaspoon ground mace |
1 - large egg ... beaten |
3 - large egg yolks |
1- 1/2 cups half and half or ( evaporated milk) |
1 -teaspoon vanilla extract |
2 - tablespoons dark rum..(.....and extra to sample while making this ha ha ha ha ha ) |
are we having fun yet maybe you need more rum ........go ahead .i'll wait ................. hahaha |
Directions:
1. Preheat oven to 350 degrees F.
2. butter ....(or use cooking spray with butter). 8 2-1/2 inch pyrex glass custard cups.
3. cream the butter and sugar together until light and fluffy.
4. blend in the egg, and egg yolks, and by hand, mixing well, then stir in the mace, coconut , milk or half and half, vanilla and rum.
5. divide the pudding among the 8 cups, filling each about 3/4 full.
6. place cups in a pan large enough to hold all and pour hot water to reach halfway up the cups.
7. bake at 350 degrees for 45 minutes or until set.
8. cool for 20 minutes, then serve with rum liqueur topping recipe below .......................................
9. RUM- LIQUEUR - TOPPING
10. 1/2 - cup heavy whipping cream
11. 1 - 1/2 -teaspoon powdered sugar
12. 3 -tablespoons rum - liqueur
13. whip the cream and sugar until stiff peaks form , then fold in the rum liqueur ......enjoy
14. makes about 1 cup of topping................
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