Recipe for cooking coconut-raisin pudding
Recipes from Peru, Brazil and South America :: South American Desserts
3 c. shredded fresh coconut 1 c. sugar 2 c. milk Dash of salt 3 eggs, beaten 1/2 c. raisins 3 Tbsp. rum Heat coconut, sugar, milk and salt to boiling in 3-quart saucepan over med. heat, stirring frequently. Stir at least half of the hot mixture gradually into eggs. Blend into hot mixture in saucepan. Cook over low heat, stirring constantly, until mixture is thickened, 5 to 8 mins. Remove from heat; stir in raisins and rum. Serve warm or cold. Yields 6 servings.
|
