Orange coconut pudding

Orange coconut pudding

Sweet, sticky, rich and fruity, this heavenly pudding takes hedonism to new heights.

Orange coconut pudding

Serves: 6 - 8

Ingredients

  • BASE

  • 500ml (2 cups) milk
  • 30ml (2 tbsp) butter
  • 60g (1 cup) breadcrumbs
  • 2 large egg yolks
  • 80ml (1/3 cup) castor sugar
  • 2,5ml (½ tsp) salt
  • grated rind of 2 oranges
  • 100g fresh coconut, grated
  • 125ml (½ cup) fresh cream
  • TOPPING

  • 2 large egg whites
  • 120g castor sugar
  • 2,5ml (½ tsp) cream of tartar

Instructions

1

Preheat the oven to 180°C. Lightly grease 6 deep ramekins or cups.

2

Heat the milk to just below boiling point. Add the butter and breadcrumbs. Remove from the heat and leave to rest for 10 minutes.

3

Beat the egg yolks together with the sugar, salt and orange rind. Stir in the coconut. Slowly blend in the milk mixture and the cream.

4

Pour the coconut mixture into the ramekins to 2/3 full. Bake until firm and lightly browned, about 30 minutes.

5

For the topping, beat the egg whites with the sugar and cream of tartar until light and fluffy.

6

Remove the ramekins from the oven and top each one with about 15ml (1 tbsp) of the meringue mixture.

7

Return the ramekins to the oven and bake until the meringue is slightly browned, about 10 minutes.

Notes

For convenience, use a blowtorch to brown the meringue.

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