Coconut Pudding

Cooking Cuban

Ingredients for Coconut Pudding

• 2 cups sugar
• 1/2 cup water
• 2 cups grated coconut
• 4 egg yolks, lightly beaten
• 1 teaspoon powdered cinnamon
• 6 tablespoons dry sherry

Preparation of Coconut Pudding

1. Heat the sugar and water and cook uncovered until syrup forms a soft ball in cold water. Add the coconut and stir in the egg yolks. Add the cinnamon and sherry and cook over low heat, stirring constantly with a wooden spoon, until the mixture is thick.

2. Pour into a flame-proof serving dish. Put under the grill to brown the top. Serve with plain or whipped cream.