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Dessert

Baked Oocoanut Pudding. with Orange Syrup.

A baked coconut pudding topped with a coconut meringue and served with orange syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Baked Oocoanut Pudding. with Orange Syrup.

Ingredients

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the pudding

  1. Preheat the oven to 300°F (150°C).

  2. In a bowl, mix together the bread crumbs, milk, butter, sugar, lemon or orange juice, and egg yolks.

  3. Incorporate half of the coconut into the mixture and divide it between two buttered pans.

Top and bake

  1. In another bowl, beat the egg whites until frothy, then gradually add the granulated sugar and the remaining coconut.

  2. Spread the coconut meringue over the puddings.

  3. Bake slowly with the oven doors open until set.

Serve

  1. Cut into squares or diamond shapes and serve with orange syrup.

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.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  3. Coconut + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together2,648 recipes

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

  4. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  5. Coconut + buttertop 12% of all pairs
    Smell alikemoderate
    Cooked together3,467 recipes

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

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

What each ingredient does

Bread crumbs
Soak up the milk and eggs to give the pudding a soft, tender body.
Egg yolks
Enrich the custard and help it set into a smooth, sliceable texture.
Egg whites
Whip into a foam that gives the topping its light, airy structure.
Coconut
Adds flavor and chewy texture to both the pudding and the meringue topping.
Milk
Provides the liquid that moistens the bread crumbs and sets with the eggs.
Lemon or sour orange
Adds acidity that brightens the sweetness and balances the rich custard.

The step that matters

Bake slowly with the oven doors open until set. Low, gentle heat lets the egg-thickened base set without curdling or turning grainy, while the meringue dries and lightly colors. Opening the door lets moisture escape, helping the topping firm up instead of staying wet.

Swap the lemon

How well each one fits the dish's main ingredients (coconut, bread, milk, butter, sugar, egg):

  1. Vanillafits better
  2. Figfits better
  3. Bananafits better
  4. Lemonthe original

Fit is the average pairing score against coconut, bread, milk, butter, sugar, 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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