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Dessert

Cocoanut Pudding

A sweet pudding made with milk, sugar, coconut, almonds, raisins, eggs, gelatin, and macaroons.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Almond and raisin are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 1,781 recipes. Both carry 2-nonanone, which smells fruity, floral. The science ↓

Cocoanut Pudding

Ingredients

Directions

Make the custard base

  1. Place one pint of milk on the stove and bring to a boil.

  2. While boiling, stir in two tablespoons of cornstarch dissolved in a little milk and about one-half cup of sugar until smooth.

  3. Remove from heat.

  4. Stir in the beaten whites of four eggs, flavored with two teaspoons vanilla.

  5. When slightly cooled, stir in one-half cup grated coconut.

Add the gelatin and remaining ingredients

  1. In a double boiler, heat one-half pint sweet milk, one cup sugar, one-half package gelatin dissolved in one-half pint cold water until thick.

  2. Add one-half cup blanched almonds, one cup raisins, five eggs beaten separately, two teaspoons vanilla, three dozen macaroons broken up, and cook, stirring, until thick.

Mould and serve

  1. Pour the mixture into a moulding dish.

  2. When the pudding has cooled, slice and serve with whipped cream or any pudding sauce.

Nutrition, whole recipe (rough)

812Calories
28 gProtein
15 gFat
137 gCarbs

Counts 7 of 8 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 7 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Grape1/2 cup (76g)62
Sugar1 tbsp (12.5g) granulated49
Vanilla1 tsp extract (4ml)12
Almond1 almond (1.2g)7
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Almond + raisintop 2% of all pairs
    Smell alikemoderate
    Cooked together1,781 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  2. Almond + vanillatop 4% of all pairs
    Smell alikestrong
    Cooked together3,961 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  4. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Raisin + vanillatop 12% of all pairs
    Smell alikemoderate
    Cooked together782 recipes

    Shared aroma: beta-damascenone (apple, rose).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Whites set the custard and yolks thicken the mixture as it cooks.
Cornstarch
Thickens the milk mixture so it becomes smooth and firm when cooled.
Gelatin
Sets the pudding so it holds its shape when cooled and sliced.
Macaroons
Add body and a crumbly, almond-like texture that soaks up some of the liquid.
Sugar
Adds sweetness and helps give the custard a smooth, tender texture.

The step that matters

Cooking the custard with cornstarch and the beaten eggs. Cornstarch must be fully dissolved and boiled to thicken properly, and eggs can curdle or scramble if added to very hot mixtures too quickly. Stirring constantly keeps the custard smooth and prevents lumps.

Swap the raisin

How well each one fits the dish's main ingredients (milk, sugar, almond, vanilla, egg):

  1. Figfits better
  2. Peachfits better
  3. Coconutfits better
  4. Raisinthe original

Fit is the average pairing score against milk, sugar, almond, vanilla, egg. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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