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Ingredients
- 1/4 c. sugar
- 2 Tbsp. water
- 1 x cinnamon stick
- 1/2 c. lightly packed sweetened flaked coconut
- 1/8 tsp salt
- 1 1/2 c. whole lowfat milk, divided use
- 2 lrg Large eggs
- 1 Tbsp. dry sherry
- 1/4 tsp vanilla extract Toasted slivered almonds for garnish
Directions
- In a medium saucepan, boil the sugar, water and cinnamon stick for five min. Remove the cinnamon stick. Add in coconut and cook, stirring, till all of the syrup is absorbed, about five min.
- Add in salt and 1 1/4 c. of the lowfat milk. Cook over medium heat, stirring till the mix comes to a boil, then turn off the heat and let the mix sit in the pan while beating the Large eggs.
- In a small bowl, beat the Large eggs with the remaining 1/4 c. of lowfat milk. Stir 1/2 c. of the warm coconut mix into the beaten Large eggs, then stir the egg mix into the pan with the warm coconut mix.
- Return the pan to the heat and cook over low heat, stirring constantly, till the pudding is warm and thickens slightly, about five to seven min. Stir in the sherry and vanilla.
- Pour into four single-serving dishes. Chill at least six hrs or possibly overnight. Serve cool, garnished with toasted almonds.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 581g | |
| Calories 654 | |
| Calories from Fat 254 | 39% |
| Total Fat 28.66g | 36% |
| Saturated Fat 16.08g | 64% |
| Trans Fat 0.0g | |
| Cholesterol 454mg | 151% |
| Sodium 582mg | 24% |
| Potassium 746mg | 21% |
| Total Carbs 72.61g | 19% |
| Dietary Fiber 1.9g | 6% |
| Sugars 72.54g | 48% |
| Protein 24.91g | 40% |
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