Coconut Pudding
Ingredients
- 1 coconut grated soaked an hour in part of the milk
- 1 1/2 cupfuls white sugar
- 1 quart milk
- whites of 3 eggs
- 1 cupful butter
- 2 tablespoonfuls rose-water
Directions
Beat the butter and sugar to a cream, whisk the whites of the eggs until they are stiff and beat into the butter and sugar. Stir the whole gradually together with the milk, cocoanut and rosewater. Line the pudding-dish with rich paste, fill and bake in a quick oven. Frost the top of the pudding with the whites of 2 eggs well-beaten and 2 tablespoonfuls of powdered sugar. The paste may be omitted and the pudding simply baked in a buttered pudding-dish. Serve cold without sauce.