Coconut-raisin pudding PDF Print E-mail

Coconut-Raisin Pudding (Dulce de Coco - Brazil)

3 cups shredded fresh coconut
1 cup granulated sugar
2 cups milk
Dash of salt
3 eggs, beaten
1/2 cup raisins
3 tablespoons rum

Heat coconut, sugar, milk and salt to boiling in 3-quart saucepan over medium heat, stirring frequently. Stir at least half of the hot mixture gradually into eggs. Blend into hot mixture in saucepan. Cook over low heat, stirring constantly, until mixture is thickened, 5 to 8 minutes.

Remove from heat; stir in raisins and rum.

Serve warm or cold.

Yields 6 servings.

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Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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