I found this recipe by accident right before Thanksgiving and decided to use my family as a test run. It ended up being the favorite dessert of the night, and my brother in law has said I can no longer come to the house if I don't bring it.LOL
1Lightly butter the bottom of a 12-inch flameproof baking dish. Arrange
the bread cubes evenly in the dish. In a large bowl, whisk together the
yolks, whole eggs, coconut milk, cream of coconut, salt, nutmeg, and
mace. Stir in 1 1/2 cup of the coconut flakes. Pour the custard over
the bread cubes, pressing the bread cubes gently to soak up the
2Preheat the oven to 350 degrees F.
3Sprinkle the top of the pudding with the remaining 1/2 cup coconut
flakes. Cover the baking dish with foil, poking a few holes in the top
to release the steam. Put the baking dish into a roasting pan on the
oven rack. Pour hot water into the roasting pan to come halfway up the
sides of the baking dish. Bake until the pudding is firm to the touch,
about 1 hour and 15 minutes. Remove the foil and bake for 15 minutes
more. Remove the baking dish from the water bath and run it under the
broiler, at least 4 inches from the heat, until golden, 1 to 2 minutes.
Let the pudding cool completely