1 pk Coconut, flaked sweetened
-7 oz
1 3/4 c Milk
1 c Whipping cream
3 Egg whites
3/4 c Sugar
1 tb Dark rum
3 c Sponge cake; day old, cut in
-cubes
1 cn Pineapple, crushed; 8 oz
-well drained
RUM SAUCE
2/3 c Heavy cream
1/4 c Milk
2 Egg yolks, large
1/3 c Sugar
2 tb Dark rum
Preheat oven to 350F. Combine the coconut with the milk in the container
of a food processor. Process until fairly smooth. Strain the milk into a
bowl. Reserve the coconut for use at another time.
Combine 1 1/2 cups of the coconut milk with the cream in a medium
saucepan. Heat over low heat until hot, about 5 minutes.
Beat the egg yolks with sugar in a large bowl until very light and
fluffy. Slowly whisk in the hot coconut milk mixture. Transfer to the top
of a double boiler. Cook over simmering water, stirring constantly, 5
minutes. Stir in the rum.
Place half the bread cubes over the bottom of a 1 1/2 to 2 qt souffle
dish. Spread the pineapple over the top. Cover the pineapple with the
remaining bread cubes. Pour the hot egg mixture over the top; let stand 10
minutes.
Bake the pudding until set, about 40 minutes. Cool on a wire rack. Serve
slightly warm or at room temperature with Rum Sauce. SERVES:6-8 RUM SAUCE:
Combine the cream and milk in a medium saucepan. Heat over low heat until
hot, about 5 minutes.
Beat the egg yolks with the sugar in a large bowl until light. Slowly
whisk in the hot liquid. Whisk in the rum. Transfer to the to of a double
boiler. Cove rover simmering water, stirring constantly until thick enough
to coat a spoon, about 10 minutes. Cool to room temperature. Serve at room
temperature or slightly chilled. MAKES: about 1 1/2 CUPS
From
Yields
6 Servings