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Coconut - Lemon Pudding
(Dulce De Coco)
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| What You Need: |
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˝ cup boiling water
1/3 cup raisins
1 freshly grated coconut
The milk of the coconut plus enough cold water to make 1 cup
1˝ cups sugar
5 whole cloves
2 egg yolks
2 tablespoons fresh lemon juice
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| How To Cook: |
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1. Pour ˝ cup of boiling water over the raisins and let them soak for at least 10 minutes. Meanwhile in a 2- to 3-quart enameled or stainless-steel saucepan, combine the coconut-milk mixture, sugar and cloves, and bring it to a boil over high heat, stirring only until the sugar dissolves.
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2. Reduce the heat to moderate and cook, uncovered and undisturbed, until the syrup reaches a temperature of 230°F on a candy thermometer or a few drops added to ice water form a thread. Stir the grated coconut into the syrup, lower the heat and simmer for 15 minutes, stirring occasionally.
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3. Beat the egg yolks with a fork, whisk or rotary beater for a minute or two, until they thicken. Beat into them 2 or 3 tablespoons of the simmering coconut mixture, then slowly pour the eggs into the pan, stirring all the while.
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4. Still stirring, simmer the mixture for 5 minutes, but under no circumstances allow it to come to a boil. Remove the pan from the heat, pick out the cloves, and add the thoroughly drained raisins and lemon juice.
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5. Transfer the pudding to a bowl and let it come to room temperature. Then refrigerate until completely chilled. Serve either from the bowl or in individual dessert dishes.
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