|
 Coco-nana
Pudding
Toasted
coconut and sliced banana make this a winning dessert.
| 2-1/2 |
cups
milk |
| 3/4 |
cup
Quaker or Aunt Jemima Enriched Hominy Quick Grits,
uncooked* |
|
| 1/4 |
teaspoon
salt (optional) |
| 1/3 |
cup
sugar |
| 1/3 |
cup
shredded or flaked coconut, toasted |
| 1 |
teaspoon
vanilla |
| 4 |
eggs,
beaten |
| 1 |
ripe
banana, sliced |
|
Heat
oven to 350ºF. Grease 1-1/2-qt. Casserole dish. Bring
milk to a simmer; slowly stir in grits and salt. Reduce
heat; simmer 2 to 4 minutes or until thickened, stirring
frequently. Remove from heat; add sugar, coconut and vanilla.
Stir until sugar has melted and mixture has cooled slightly.
Slowly stir in eggs. Stir in banana; pour into prepared
casserole. Place casserole in pan of hot water, so water
comes halfway up sides. Bake 30 to 35 minutes or until
knife inserted 1-inch from edge comes out clean (center
will set upon standing). Let stand 15 to 20 minutes. Serve
warm with sweetened whipped cream, if desired.
8 to 10 SERVINGS |
|
*NOTE:
To substitute regular Quaker or Aunt Jemima Enriched
Hominy Grits, increase milk to 3 cups and simmer time
to 12 to 14 minutes.
TIP:
To toast coconut, spread onto baking sheet; place in
oven while preheating. Coconut should be lightly toasted
in 4 minutes.
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