My family might never have experienced the joy that is this pudding had my mother not saved enough green stamps to trade for an Osterizer. For the uninitiated (read: younger than 40), green stamps used to be given back along with change at the grocery store where catalogs were also available. Mother spent lots of time persuing that catalog. When enough stamps had been saved to trade for the item she'd circled in red ink, we drove to the Green Stamp Store. For some reason (probably having to do with plenty of "breakables"), we were never allowed to go inside but sat, instead, inside a very hot car at the top of a very steep hill that served as a parking lot. It was worth it though, because right across the street from the Green Stamp Store sat a Dairy Queen. We went through the drive-thru. Mom had her banana split while we sucked a rainbow of Mister Misties through red straws.
This recipe was one of many that came with mother's new blender, and she couldn't wait to try it. Thanks to Oster, I was introduced to my first fresh, whole coconut. It wasn't an altogether pleasant meeting. Seems mother hadn't had occasion to conquer a coconut before but, using tools that heretofore I'd only seen used to screw screws and hammer nails, she did just that. Coconut milk went everywhere. And, the language!
Over the years she tamed the coconut, shredding enough for this pudding and a wonderful coconut cake. Both soon became a Thanksgiving staple.
What's In It:
1 1/2 c. milk
1 1/2 c. fresh coconut (Those not proficient with hand tools may choose to use 1-3 1/2 oz. can flaked coconut, but it does lose something in the translation.)
3/4 c. brown sugar
2 eggs (Thank you Sylvia, Chloe, Pat, and Lucy!)
2 tbl. butter, softened (Butter! It matters!)
1 tsp. cinnamon (I have taken the time to grind my own. I don't anymore.)
1/2 tsp. salt
1/2 tsp. nutmeg (Here, fresh ground is ALWAYS best.)
1/2 tsp. ginger or allspice (Can I get a show of hands?)
1 1/2 c. diced, raw sweet potatoes
3/4 c. raisins (I prefer golden in this dish but you may use dark raisins, if you prefer)
How To Make It:
Heat oven to 350 degrees F.
Pour milk into blender container, cover, and press LIQUEFY button.
Remove cap and add coconut, gradually. Process until coconut is grated.
Pour mixture through strainer; remove as much moisture as possible, retaining it in separate bowl.
Return liquid to blender container, setting strained coconut aside.
Add to liquid in blender-sugar, eggs, butter, cinnamon, salt, nutmeg, ginger or allspice. Cover and LIQUEFY for a few seconds.
Remove cap and add potatoes, gradually. Process until smooth.
Add raisins and process until coarsely chopped (Do not overprocess!)
Stir in 3/4 c. strained coconut.
Pour into buttered casserole dish.
Bake at 350 for 1 1/2 hours, or until knife inserted in center comes out clean.
© Copyright 2009-2010 Stacye Carroll All Rights Reserved
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