Cuban Coconut Pudding (Coco Quemado) (Miami Herald, 10/05/11, Adapted from "The Complete Book of Caribbean Cooking" by Elizabeth Lambert Ortiz )

Serve with whipped cream. Use fresh coconut or unsweetened dried flakes or chips.

2 cups sugar

4 cups grated coconut

4 egg yolks, lightly beaten

1 teaspoon ground cinnamon

1/2 cup sherry

Boil sugar with 1 cup water into a syrup that forms a thread when drizzled. Stir in the coconut, then the egg yolks. Add the cinnamon and sherry. Cook over low heat, stirring constantly with a wooden spoon, until thick. Pour into a flame-proof serving dish and run under a broiler to brown the top.

Posted by oj at October 6, 2011 7:29 AM
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