How To make Coconut Puddin'Pie
2 tb Soft butter
1 c Sifted confectioners sugar
3 Eggs separated
1/2 ts Vanilla
1/2 c Evaporated milk, undiluted
1/8 ts Salt
2 c Freshly grated coconut
pn Ground nutmeg 1 9 inch pie shell, baked
Cream butter and sugar. Add egg yolks, one at a time and beat until mixture is very light and lemon colored. Add vanilla and milk. In another bowl beat egg whites until foamy. Add salt and beat until stiff but not dry. Fold into creamed mixture. Fold in 1 1/2 cups of the coconut. Pour into baked pie shell and
sprinkle with nutmeg. Top with remaining grated coconut. Bake in preheated 350 oven for about 35 minutes or until filling is just set. Serve warm or cold. ?Courtesy of Dale & Gail Shipp, Columbia Md. ?
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Jamaican Cornmeal Pudding, Authentic & Delicious
Cornmeal Pudding is a favorite in Jamaica, along with Sweet Potato Pudding, it’s filling and very delicious!
*Ingredients*
3 cups refine cornmeal
3/4 cup flour (all purpose or baking flour)
2 cups sugar (1 tbsp more for custard mixture)
6 cups coconut milk (or 4 cups coconut milk mix with 2 cups evaporated milk for extra creaminess)
1/2 cup melted butter or coconut oil
1/4 cup coconut flakes (optional)
2 tsp cinnamon powder
2 tsp nutmeg
2 tsp mix spice (if available)
1 tsp salt
1 tbsp vanilla essence
2 tsp almond & rose water
1/4 cup soaked raisins (optional)
1 tsp grated ginger
Use recipe as a guide, taste and make adjustments
You could also “warm” coconut mixture for a smoother finish when mixing cornmeal.
Bake in a 8inch baking pan at a preheated oven @ 375 degree Fahrenheit for 45 minutes or until the pudding is firm
Add remaining coconut mixture on top and bake for a remaining 15-20 minutes or until done.
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