Servings: 8Prep Time: 40 minutes Cook Time: 25 minutes
2 cups zucchini, peeled, seeded, and coarsely grated
3/4 cup pineapple juice
2 Tablespoons lemon juice
1/3 cup sugar
3 Tablespoons unsalted butter, softened
3/4 cup sugar
4 eggs, separated
6 Tablespoons flour
pinch of salt
1 1/2 cups milk (coconut milk or rice milk work)
1/2 cup shredded, sweetened coconut
1/2 teaspoon coconut extract(optional)
1/2 teaspoon vanilla
“Pineapple” recipe prepared earlier.
Add all ingredients to saucepan and bring to boil. Turn down heat and simmer for 25 minutes. Let cool.
Preheat oven to 325 degrees.
Spray 8 (3/4cup) ramekins or oven proof bowls with spray oil. Place them in (2) 13×9 pans.
Cream butter and sugar in a bowl. Add egg yolks, one at a time, mixing well.
Add flour, one tablespoon at a time until mixed.
Add milk, mixing until smooth.
In a separate bowl, beat egg whites with salt until stiff.
Fold egg whites into butter mixture.
Fold in “pineapple” and coconut.
Pour hot water into the 13×9 pans so that it comes halfway up the sides of the ramekins.
Pour the pudding batter in the ramekins, dividing it evenly.
Bake for 25-30 minutes.
Submitted by: patrice on August 5, 2010