COCONUT PUFF. A light pudding to which shredded coconut is added to give flavor is a satisfactory dessert for a heavy meal. As it is baked in muffin pans, it may be served in a dainty manner.

• 1/2 c. butter
• 1 c. sugar
• 2 eggs
• 2 c. flour
• 1/2 tsp. soda
• 2 tsp. baking powder
• 1 c. sour milk
• 1/2 c. shredded coconut

Cream the butter and add the sugar. Beat the yolks of the eggs and add them. Sift the dry ingredients with the flour and add alternately with the milk. Fold in the coconut. Beat the egg whites until stiff and fold them in. Bake in buttered muffin pans in a quick oven for 20 minutes. Serve with coconut or any desired sauce.

Back to Pudding Recipes