Cocoanut Pudding
A classic coconut pudding recipe from 1888.
Ingredients
- 1/2 pound Granulated Sugar
- 1/4 pound Butter
- 1/2 pound Grated Coconut
- 3 count Egg Whites
- 1 teaspoonful Rose Extract
- 2 tablespoonfuls Sherry Wine
More recipes using Cocoanut
Cocoanut Pie
A coconut pie recipe adapted from the Royal Baker Pastry Cook (1888).
Cocoanut Cake
A cake with layers of grated coconut and pastry cream, topped with sifted sugar.
Cheese Cakes (Cocoanut)
A simple recipe for coconut cheese cakes from the Royal Baker Pastry Cook.
Instructions
- 1In a mixing bowl, cream together the sugar and butter until light and fluffy.
- 2In a separate clean bowl, beat the egg whites until stiff peaks form.
- 3Gently fold the whipped egg whites into the creamed butter and sugar mixture. Then, fold in the grated coconut, rose extract, and sherry wine.
- 4Preheat oven to 350°F (175°C). Bake for 30 minutes, or until the pudding is set and lightly golden. Serve warm with a sauce of your choice.
You Might Also Like
Coconut Cream Pudding
A luxurious historical dessert combining the tropical richness of coconut with the elegance of a molded cream pudding. This 'Cream Naliyer-ni' features a sweet, pink-tinted coconut base infused with a hint of brandy and lemon, topped with a layer of rich heavy cream. The result is a visually striking, two-textured treat that captures the indulgent style of turn-of-the-century Parsi cuisine.
Tapioca and Cocoanut Pudding
A classic pudding recipe from the Royal Baker Pastry Cook.
Cocoanut Blanc Mange
This classic dessert, Cocoanut Blanc Mange, offers a creamy and refreshing treat with a delicate coconut flavor. The recipe combines cornstarch, milk, and coconut for a smooth texture, then is chilled to perfection. Serve this elegant dessert with a custard sauce for a satisfying and comforting experience.
Cocoanut Pie
A coconut pie recipe adapted from the Royal Baker Pastry Cook (1888).