Title: Coconut pudding
 Categories: E.
      Yield: 4 Servings
 
      4    Egg yolks
    1/2 c  Brown sugar
        pn Fresh grated nutmeg
      1 tb Pure vanilla extra
      2 tb Mount Gay Rum
      1 c  Milk
      1 c  Coconut milk
      5 tb Butter, melted
      2 c  Grated fresh coconut
      2 c  Fresh bread crumbs
      4    Egg whites, sweetened and
           Whipped to stiff peaks
 
  Preheat the oven to 350 degrees F. Grease a large oven-proof baking
  dish. In a mixing bowl, whisk the eggs, sugar, nutmeg, vanilla, and
  rum together. Whisk in the milk and coconut milk. Add the butter,
  fresh coconut and bread crumbs. Whisk well. Pour the mixture into the
  prepared pan. Bake for 1 hour. Remove from the oven and cool for 10
  minutes. Increase the temperature to 450 degrees F. Spread the
  meringue over the top of the pudding evenly. Place bake in the oven
  for a couple of minutes or until golden brown.
  
  Yield: 10 to 12 servings