Recipe: Orange-Coconut Pudding

Orange-Coconut Pudding

Here is an easy-to-make fruit pudding from Liberia in West Africa. Try serving it with Mombasa Coffee (see recipe) 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 sugar
1/4 teaspoon salt
Grated rind of 2 medium size oranges
1 1/4 cups grated coconut (fresh preferred)
2 egg whites
1/4 teaspoon cream of tartar
1/4 cup sugar

Heat the milk to just below boiling point. Add the butter and crumbs and let stand. Beat the egg yolks, add sugar, salt and half of the grated rind. Add the grated coconut to the egg yolk mixture, then add the milk mixture.

Mix and fill greased custard cups about two-thirds full. Bake at 300 degrees F about 40 minutes, or until firm and very lightly browned.

Beat the egg whites with cream of tartar until they are frothy. Gradually add the sugar, a spoonful at a time, beating until the meringue is stiff and glossy. Add the rest of rind.

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

Yield: 6 to 8 servings
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