Homemade Coconut Pudding
Ingredients
- 1 coconut grated
- 1 heaping cupful of stale bread-crumbs, omitting the brown part of the crust
- 1 pint of milk
- 1 cupful granulated sugar
- 4 eggs, reserving 2 whites
- 1/2 teaspoonful salt
- 1 tablespoonful rose water
- Butter size of an egg
- 1/4 grated nutmeg
Soak the crumbs in the milk, cream the butter and sugar, add the eggs, milk, crumbs and cocoanut. Bake slowly in a buttered dish for one hour. Beat the two reserved whites very stiff with two tablespoonfuls powdered sugar. Spread over the pudding when taken from the oven and return for a few moments to brown slightly. Serve cold without sauce.