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Dessert

Cocoa-nut Pudding No I

A baked coconut pudding made with grated coconut, coconut milk, eggs, sugar, butter, rose water, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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 ↓

Cocoa-nut Pudding No I

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Make the custard

  1. Boil the milk and pour it over the grated coconut and its coconut milk.

  2. Beat the sugar with the eggs until well combined.

  3. Add the coconut mixture, salt, and rose water to the egg mixture and stir well.

Bake

  1. Pour the mixture into a buttered dish lined with pie crust.

  2. Bake at 400°F (200°C) for 20 to 30 minutes.

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

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

  2. Cocoa + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together643 recipes

    Shared aroma: methyl 2-methylbutyrate (fruity, apple).

  3. Cocoa + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together548 recipes

    Shared aroma: delta-undecalactone (coconut, creamy).

  4. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Eggs
Set the custard as they cook, giving the pudding its structure.
Grated coconut
Adds coconut flavor and body to the custard filling.
Milk
Forms the liquid base of the custard, keeping it moist and tender.
Sugar
Sweetens the pudding and helps browning on the crust.
Butter
Adds richness and keeps the dish from sticking.

The step that matters

Adding the coconut mixture to the eggs. Eggs thicken when heated, so the warm milk mixture should be stirred in well and evenly. Uneven mixing can leave lumps or pockets of cooked egg in the custard.

Swap the cocoa

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

  1. Almondfits better
  2. Pecansfits better
  3. Pistachiofits about as well
  4. Cocoathe original

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