Cocoa-Nut Pudding

Are you a fan of coconut? Well if you are, get ready for World Coconut Day which is an annual celebration of all things coconut on September 2nd!

After looking through 160 recipes in Louisa Macculloch’s (1785-1863) 19th-century cookbook, it was surprising to see several recipes containing coconut as an ingredient. Coconuts were surely an exotic, hard-to-find exotic ingredient in 19th-century Morristown. The pudding recipe below was most likely cooked/baked in hot water and served as a warm pudding rather than a chilled one which is common today.

Cocoa-Nut Pudding

Grate one coconut. Add to it:
1 quart of milk
3 crackers or stale bread pounded fine
6 eggs
¼ lb. of butter
Sugar to your taste, And bake in haste! Feb. 2, 1849 GMM

Adapted recipe for Coconut Pudding
4 eggs
½ cup sugar
½ cup (1 stick) butter, softened
¼ teaspoon salt
¼ teaspoon of vanilla extract
1 12 oz. can of coconut milk
½ cup sweetened shredded coconut
5 tablespoons of flour

Preheat oven to 350 degrees. With a mixer whip four egg whites and add ¼ cup of sugar slowly and return to high speed and whip until peaks are formed. In other bowl, cream together butter and ¼ cup of sugar, egg yolks, and vanilla. Add flour, salt and coconut milk. Fold in the egg white mixture and add shredded coconut.

Boil water in a sauce pan to use for water bath. Pour mixture into a baking dish and place dish into larger baking dish in oven and pour boiling water until about ½ inch deep. Bake for 45-55 minutes.


For a slightly sweeter coconut treat, visit for a similar recipe.

coconut pudding

Topic: Munchie Monday
Age / Level: High School, Life Long Learner