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Coconut Cream Pudding - Serigja

Published January 02, 2008        by Nicole

  • 2 tbs. butter
  • 3/4 cup sugar
  • 4 tbs. sifted flour
  • 1/4 tsp. cinnamon
  • 6 egg yolks
  • 1 1/2 cups coconut cream
  • 6 egg whites, stiffly beaten

Cream the butter; gradually beat in the sugar. Mix in the flour and cinnamon. Add 1 egg yolk at a time, beating after each addition and until light and fluffy. Gradually add the coconut cream. Fold in the egg whites. Divide among 8 buttered custard cups. Set in a shallow pan of hot water. Bake 45 minutes or until set. Chill and turn out.

This dessert is much different from the typical coconut cookies or other desserts.