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Dessert

Cocoanut Pudding

A custard-like pudding made with coconut, butter, sugar, cream, milk, eggs, and corn starch.

From an old cookbook · modernised transcription
By Fayette (Mo.). Baptist Church, Ladies of the · From a historical cookbook (Internet Archive) · 17 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Cocoanut Pudding

Ingredients

Directions

Prepare the coconut and base

  1. Grate three-quarters of a pound of coconut.

  2. Add one quarter of a pound of butter.

  3. Add one pound of sugar.

  4. Add one half pint of cream.

  5. Add nine eggs.

  6. Stir the butter as for cake.

  7. Add the eggs, well beaten.

  8. Grate the coconut and stir in, with butter and eggs.

  9. Put in the other ingredients.

  10. Bake with, or without a crust.

  11. It requires three-quarters of an hour for baking.

  12. Some persons grate in stale rusk, or sponge cake.

Make the custard

  1. Put the milk on the stove to scald.

  2. Wet the starch in cold milk.

  3. Beat the eggs and sugar.

  4. Stir all into the scalding milk.

  5. Add the coconut.

  6. Pour the whole into a pudding dish.

  7. Beat the three whites with three tablespoons of sugar.

  8. Flavor with vanilla.

  9. Bake a light brown.

  10. Serve with sauce.

Assemble and bake the cake layer

  1. Butter six or eight slices of sponge cake.

  2. Place them in the pudding dish.

  3. Make a custard of four eggs to a quart of milk.

  4. Flavor, and sweeten to taste.

  5. Pour over the cake.

  6. Bake one half hour.

  7. The cake will swell, and fill the dish.

Nutrition, whole recipe (rough)

884Calories
28 gProtein
31 gFat
121 gCarbs

Counts 6 of 7 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 6 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49
Cakenot 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.

By Fayette (Mo.). Baptist Church, Ladies of the. 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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  4. Milk + corntop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  5. Corn + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together7,345 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

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

What each ingredient does

Eggs
Bind the custard and set it into a soft, sliceable texture when baked.
Cream
Adds richness and a smooth, tender texture to the pudding.
Butter
Adds fat for richness and a tender crumb in the batter.
Corn starch
Thickens the scalded milk so the custard holds its body.
Sponge cake
Soaks up the custard and swells to form the base of the pudding.
Cocoanut
Adds flavor, moisture and chewy texture throughout the pudding.

The step that matters

Stir the starch into cold milk before adding it to the scalding milk. Starch added directly to hot liquid clumps, because its granules swell unevenly. Wetting it in cold milk first lets it disperse evenly, so the custard thickens smoothly.

“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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