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Dessert

Cocoa Nut Pudding

A baked coconut pudding made with butter, sugar, and egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Cocoa Nut Pudding

Why it works: Coconut and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 3,467 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. 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 filling

  1. Beat the butter until creamy.

  2. Add the grated coconut and sugar to the butter, mixing well.

  3. Beat the egg whites until frothy.

  4. Gently fold the egg whites into the coconut mixture.

Bake

  1. Line a baking dish with puff pastry and pour the mixture in.

  2. Bake until set and lightly golden.

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

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

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

    Shared aroma: decanal (soap, orange peel).

  3. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Coconut + sugartop 22% of all pairs
    Smell alikelow
    Cooked together5,742 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

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

What each ingredient does

Egg whites
Whipped to froth, they lighten the mixture and help it set into a delicate structure when baked.
Butter
Creamed with the sugar, it adds richness and a tender texture to the pudding.
White sugar
Sweetens the filling and helps the butter cream smoothly while contributing to golden browning.
Finely grated coconut
Provides the main coconut flavour and moisture, and adds body to the filling.

The step that matters

Gently fold the egg whites into the coconut mixture. Overmixing deflates the whipped egg whites, removing the air that lightens the pudding. Folding gently keeps the foam intact so the pudding bakes up light rather than dense.

Swap the coconut

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

  1. Vanillafits better
  2. Lemonfits better
  3. Raisinfits about as well
  4. Coconutthe original

Fit is the average pairing score against 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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