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Dessert

Cocoa Nut Pudding

A coconut pudding made with sugar, butter, grated coconut, egg whites, rose water, and cherry wine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Cocoa Nut Pudding

Why it works: Coconut and cherry match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 294 recipes. Both carry ethyl octanoate, which smells fruity. The science ↓

Cocoa Nut Pudding

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 350°F (175°C).

Make the pudding

  1. Cream together the sugar and butter.

  2. Beat the egg whites until stiff and fold them into the butter and sugar mixture.

  3. Gently mix in the grated coconut.

  4. Pour the mixture into a baking dish and bake until set.

Serve

  1. Serve with sauce.

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.

Photo for illustrative purposes only · Contact us to use it

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. Coconut + cherrytop 5% of all pairs
    Smell alikestrong
    Cooked together294 recipes

    Shared aroma: ethyl octanoate (fruity).

  2. Butter + coconuttop 12% of all pairs
    Smell alikemoderate
    Cooked together3,467 recipes

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

  3. Butter + winetop 13% of all pairs
    Smell alikemoderate
    Cooked together8,645 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  4. Cherry + winetop 16% of all pairs
    Smell alikemoderate
    Cooked together423 recipes

    Shared aroma: ethyl octanoate (fruity).

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Egg whites
Beaten until stiff, they trap air and give the pudding a light, set structure.
Butter
Creamed with the sugar, it adds richness and a tender texture.
Sugar
Creamed with the butter, it sweetens the pudding and helps give it a fine texture.
Grated coconut
Folded in at the end, it adds moisture, chew and coconut flavour.

The step that matters

Folding in the beaten egg whites. Stiffly beaten whites hold air that makes the pudding rise and set light. Folding gently keeps that air in; stirring hard deflates the foam and leaves a dense result.

Swap the coconut

How well each one fits the dish's main ingredients (sugar, butter, egg, rose, cherry, wine):

  1. Vanillafits better
  2. Peachfits better
  3. Raspberryfits better
  4. Coconutthe original

Fit is the average pairing score against sugar, butter, egg, rose, cherry, wine. 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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