| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Desserts | 6 | Servings | |
INGREDIENTS
| 1 | Coconut, flaked sweetened | |
| 7 oz | ||
| 1 3/4 | c | Milk |
| 1 | c | Whipping cream |
| 3 | Egg whites | |
| 3/4 | c | Sugar |
| 1 | T | Dark rum |
| 3 | c | Sponge cake, day old cut in |
| cubes | ||
| 1 | Pineapple, crushed 8 oz | |
| well drained | ||
| 2/3 | c | Heavy cream |
| 1/4 | c | Milk |
| 2 | Egg yolks, large | |
| 1/3 | c | Sugar |
| 2 | T | Dark rum |
INSTRUCTIONS
Preheat oven to 350F. Combine the coconut with the milk in the container of a food processor. Process until fairly smooth. Strain the milk into a bowl. Reserve the coconut for use at another time. Combine 1 1/2 cups of the coconut milk with the cream in a medium saucepan. Heat over low heat until hot, about 5 minutes. Beat the egg yolks with sugar in a large bowl until very light and fluffy. Slowly whisk in the hot coconut milk mixture. Transfer to the top of a double boiler. Cook over simmering water, stirring constantly, 5 minutes. Stir in the rum. Place half the bread cubes over the bottom of a 1 1/2 to 2 qt souffle dish. Spread the pineapple over the top. Cover the pineapple with the remaining bread cubes. Pour the hot egg mixture over the top; let stand 10 minutes. Bake the pudding until set, about 40 minutes. Cool on a wire rack. Serve slightly warm or at room temperature with Rum Sauce. SERVES:6-8 RUM SAUCE: Combine the cream and milk in a medium saucepan. Heat over low heat until hot, about 5 minutes. Beat the egg yolks with the sugar in a large bowl until light. Slowly whisk in the hot liquid. Whisk in the rum. Transfer to the to of a double boiler. Cove rover simmering water, stirring constantly until thick enough to coat a spoon, about 10 minutes. Cool to room temperature. Serve at room temperature or slightly chilled. MAKES: about 1 1/2 CUPS From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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