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Coconut Pudding
Coconut Pudding
Grated white meat of 1 coconut
5 tablespoons brown sugar
1 quart milk
1 tablespoon vanilla extract
3 tablespoons unflavored gelatin
1 cup dried prunes (about 20)
In a saucepan over low heat, heat the grated coconut and 2 tablespoons brown sugar, stirring constantly. As the sugar starts to melt, add the milk and raise the heat to medium high. Cook until it is about to boil over, about 7 minutes. Turn off the heat and stir in the vanilla extract.
Dissolve the gelatin in 1/4 cup hot water and add to the milk mixture, stirring well. Pour the mixture into a greased ring cake mold and refrigerate for at least 2 hours or until set
In a saucepan over medium heat, add the remaining 3 tablespoons brown sugar, 1 cup water, and the prunes. Cook for 10 minutes, then cool and refrigerate.
To serve, invert the coconut pudding onto the serving plate to unmold, arrange the prunes around the edges, and pour the prune syrup on top. Makes 10 servings.
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