Follow these steps for perfect results
egg yolks
brown sugar
fresh grated nutmeg
grated
pure vanilla extract
Mount Gay Rum
milk
coconut milk
butter
melted
fresh coconut
grated
fresh bread crumbs
egg whites
sweetened and whipped to stiff peaks
Preheat oven to 350°F (175°C). Grease a large oven-proof baking dish.
In a mixing bowl, whisk together egg yolks, brown sugar, nutmeg, vanilla extract, and rum until well combined.
Whisk in milk and coconut milk until smooth.
Add melted butter, fresh grated coconut, and bread crumbs to the mixture.
Whisk all ingredients together until thoroughly combined.
Pour the coconut mixture into the prepared baking dish.
Bake in the preheated oven for 1 hour, or until the pudding is set.
Remove the pudding from the oven and let it cool for 10 minutes.
Increase the oven temperature to 450°F (232°C).
Evenly spread the sweetened and whipped egg white meringue over the top of the pudding.
Place the pudding back in the oven for 2-3 minutes, or until the meringue is golden brown.
Expert advice for the best results
Use a bain-marie (water bath) for even baking.
Toast the coconut before adding to the pudding for a deeper flavor.
Make sure meringue is stiff before spreading on pudding
Everything you need to know before you start
15 minutes
Can be made a day ahead, before adding the meringue.
Serve warm, garnished with toasted coconut flakes and a sprig of mint.
Serve warm or chilled.
Pairs well with sweet wines like Moscato.
Enhances the coconut flavor.
Discover the story behind this recipe
A popular dessert in Caribbean cuisine.
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