Cocoanut Pudding or Pies

Preparation info

    • Difficulty

      Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

Break a cocoanut and save the milk; peel off the brown skin, then throw each piece into cold water, and let it stay a few minutes to cool; take the pieces out, wipe dry and grate; add their own weight of white sugar and half the weight of butter; rub the butter and sugar to a cream, add five well beaten eggs, and a cup of milk; last of all, throw into the mixture the milk of the cocoanut and the grated rind of a lemon. Bake in a pudding-dish, or make it into pies with a bottom crust. Ornament the top of the pies with fancy twists of paste.