1 pk Coconut, flaked sweetened 1 tb Dark rum
-7 oz 3 c Sponge cake; day old, cut in
1 3/4 c Milk -cubes
1 c Whipping cream 1 cn Pineapple, crushed; 8 oz
3 Egg whites -well drained
3/4 c Sugar
RUM SAUCE
2/3 c Heavy cream 1/3 c Sugar
1/4 c Milk 2 tb Dark rum
2 Egg yolks, large
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
Yields
6 servings