Coconut Queen Of Puddings Recipe
Coconut Queen Of Puddings has a one of its kind taste. The coconut and raspberry jam gives the Coconut Queen Of Puddings a lips smacking taste. Coconut Queen Of Puddings is inspired by restaurants worldwide.
Ingredients
| Raspberry jam | ||
| 2 oz. desiccated coconut plus 1 level tablespoon for meringue | ||
| Breadcrumbs | 2 Ounce | |
| Angelica | ||
| Milk | 1 Pint | |
| Eggs | 2 Large | |
| 3-4 oz. sugar cherries | ||
Directions
Spread raspberry jam at bottom of a pie dish.
Beat egg yolks with 1-2 oz. sugar, add the crumbs and coconut.
Heat milk, pour over egg mixture and put into dish.
Bake for approximately 45 minutes in very moderate oven (350°F.€”Gas Mark 3) until just firm.
Spread raspberry jam on top.
Whisk egg whites stiffly, fold in 2 oz. sugar and coconut.
Do this very carefully to keep fluffy texture of meringue.
Pile on sweet.
Decorate with cherries and angelica.
Set for 15-25 minutes in very moderate oven until just golden brown.
Beat egg yolks with 1-2 oz. sugar, add the crumbs and coconut.
Heat milk, pour over egg mixture and put into dish.
Bake for approximately 45 minutes in very moderate oven (350°F.€”Gas Mark 3) until just firm.
Spread raspberry jam on top.
Whisk egg whites stiffly, fold in 2 oz. sugar and coconut.
Do this very carefully to keep fluffy texture of meringue.
Pile on sweet.
Decorate with cherries and angelica.
Set for 15-25 minutes in very moderate oven until just golden brown.
Chef
