Why it works: Milk and egg are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Cocoanut Pudding
Ingredients
Directions
Prepare and bake
Place the coconut cakes in a buttered pudding dish.
Pour the custard over the cakes.
Bake until the custard is firm.
Remove the pudding from the oven.
Top and finish
Cover the top with a layer of raspberry jam or currant jelly; apricot jam is also good.
Whisk the egg whites with powdered sugar until stiff, then spread the meringue over the pudding.
Nutrition, whole recipe (rough)
Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cake | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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.
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Milk + eggtop 18% of all pairsSmell alikemoderateCooked together88,785 recipes
Shared aroma: 2-nonenal (fatty, green).
-
Milk + sugartop 18% of all pairsSmell alikelowCooked together77,875 recipes
Shared aroma: 2-nonenal (fatty, green).
-
Egg + sugartop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
Milk and sugar barely smell alike, yet cooks put them together in 77,875 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
- Proteins set the custard when baked and whip into a stiff meringue for structure.
- Milk
- Provides the liquid that forms the custard and keeps the pudding moist.
- Fresh coconut cakes
- Soak up the custard and give the pudding its body and coconut flavor.
- Sugar
- Adds sweetness and helps the meringue stay stiff and glossy.
The step that matters
Bake until the custard is firm. Egg proteins set as the custard heats; underbaking leaves it runny, while overbaking makes it curdle and weep liquid.
“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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