Tuesday, 21 March 2017

Pineapple and Coconut Puddin'

Mexican Cooking, including Latin American and Caribbean Recipes, Bay Books Round the World Cooking Library, recipe contributions by Susan Bensusan, New York 1977
Pudim de abacaxi e coco – Pineapple and coconut pudding

6 servings

1 425g can condensed milk; 1 1/3 cups milk; 2 egg yolks, beaten; 3 tblspn cornstarch; ½ ts vanilla; 1 prepared 23cm sponge cake layer; 1 cup pineapple juice; 1/3 cup rum; 1 450g can pineapple slices, drained; ¾ cup grated coconut; 1 cup heavy cream, whipped; cherries

Mix the condensed milk, milk, egg yolks, cornstarch and vanilla. Place in a double boiler and cook over hot water, stirring constantly, until thickened. Continue cooking without stirring for 10 minutes. Cool.

Cut the sponge cake layer into 6cm squares and place in the bottom of a serving dish. Mix the pineapple juice and rum and sprinkle over the cake. Cover with ½ the custard mixture. Cut up ½ the pineapple and arrange over the custard. Sprinkle with ½ the coconut. Add a layer of the remaining custard and cover with whipped cream. Decorate with the remaining coconut, pineapple slices and cherries.

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