ORANGE-COCONUT PUDDING

 

Here is an easy-to-make fruit pudding from Liberia, in West Africa. Try serving it with Mombassa Coffee for a truly unique ending to an African meal.

 

2 cups milk

2 tablespoons butter or margarine

1 cup dry bread crumbs, firmly packed

2 egg yolks

1/3 cup, plus cup sugar

teaspoon salt

grated rind of 2 medium oranges

1 cups grated coconut (fresh preferred)

2 egg whites

teaspoon cream of tartar

 

Heat the milk to just below boiling point. Add the butter and crumbs and let stand.

Beat the egg yolks, add 1/3 cup of the sugar, the salt, and half the grated rind. Add the grated coconut to the egg yolk mixture, then add the milk mixture and blend.

Preheat the oven to 300 F. Fill greasedcustard cups about two-thirds full with the mixture. Bake for about 40 minutes, or until firm and very lightly browned.

Beat the egg whites with the cream of tartar until they are frothy.

Gradually add the remaining cup of sugar, a spoonful at a time, beating until the meringue is stiff and glossy. Add the rest of the rind.

Remove the pudding cups from the oven and spread the merengue over each. Increase the oven heat to 400 F, return the baked puddings to the oven, and bake for about 8 minutes or until the meringue is set and lightly browned.

 

Serves 6 - 8.

 

country : Liberia

course : dessert

 

source : Flavors of Africa Cookbook : Spicy African Cooking - From Indigenious Recipes to Those Influenced by Asian and European Settlers / Dave DeWitt, Mary Jane Wilan and Melissa T. Stock