Carioca Pudding (Pudim Carioca) |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 cups milk | 1-1/2 cups sugar | 1/2 cup minute tapioca |
| 1 tablespoon butter | 3/4 cup coconut milk | 4 egg yolks, beaten |
| 2 egg whites, stiffy beaten | grated rind of 1 lemon | |
| 1 | Heat the milk and sugar in top of a double boiler, add tapioca, cook until clear, add butter, coconut milk, and egg yolks. Cool. Add the egg whites and the grated lemon rind. Pour into a buttered mold, put in a baking pan containing 1 inch of hot water, and bake for 40 minutes at 375 degrees. Serve warm or cold. |