Coconut Pudding Recipe

Name: Coconut Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 egg yolks; 1/2 cup brown sugar; pinch of fresh grated nutmeg; 1 tablespoon pure vanilla extra; 2 tablespoons Mount Gay Rum; 1 cup milk; 1 cup coconut milk; 5 tablespoons butter, melted; 2 cups grated fresh coconut; 2 cups fresh bread crumbs; 4 egg whites, sweetened and whipped to stiff peaks

Servings: persons

4 egg yolks
1/2 cup brown sugar
pinch of fresh grated nutmeg
1 tablespoon pure vanilla extra
2 tablespoons Mount Gay Rum
1 cup milk
1 cup coconut milk
5 tablespoons butter, melted
2 cups grated fresh coconut
2 cups fresh bread crumbs
4 egg whites, sweetened and whipped to stiff peaks

1
Preheat the oven to 350 degrees F. Grease a large oven-proof baking dish.
2
In a mixing bowl, whisk the eggs, sugar, nutmeg, vanilla, and rum together.
3
Whisk in the milk and coconut milk.
4
Add the butter, fresh coconut and bread crumbs.
5
Whisk well.
6
Pour the mixture into the prepared pan.
7
Bake for 1 hour.
8
Remove from the oven and cool for 10 minutes.
9
Increase the temperature to 450 degrees F. Spread the meringue over the top of the pudding evenly.
10
Place bake in the oven for a couple of minutes or until golden brown.

602

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 egg yolks, 1/2 cup brown sugar, pinch of fresh grated nutmeg, 1 tablespoon pure vanilla extra, and more.

Yes, Coconut Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Pudding

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