Emeril's-style Coconut Pudding


  • 4 ea egg yolks
  • 1/2 cup brown sugar
  • 1 pinch fresh grated nutmeg
  • 1 Tbsp pure vanilla extract
  • 2 Tbsp full flavored rum
  • 1 cup milk
  • 1 cup coconut milk
  • 5 Tbsp butter; melted
  • 2 cups fresh grated coconut
  • 2 cups fresh bread crumbs
  • 4 ea egg whites; sweetened and whipped to stiff peaks


Preheat the oven to 350° F.

Grease a large oven-proof baking dish.

In a mixing bowl, whisk the egg yolks, 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° F. Spread the meringue over the top of the pudding evenly.

Place in the oven for a couple of minutes or until golden brown.

Makes 6

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