Ingredients

• 3 cups freshly grated coconut
• 3 cups water
• 1 tsp ground nutmeg
• 1 lemon rind
• 1 1/2 cups sugar
• 6 eggs
• 1 tsp ground cinnamon

How To Make Coconut Pudding :

1. In saucepan make a syrup from sugar,water and nutmeg, allowing to boil until it spins a thread. Add coconut gradually stirring all the time and cook for about 10 minutes.
2. Beat egg yolks in a bowl until thick (with lemon rind). Remove lemon rind and combine coconut with egg mixture. Cook over low heat for another 10 minutes stirring carefully all the time.
3. Pour into greased dish. Cool and refrigerate for 2 hours before serving.

Recipe by:Yolande Cools-Lartigue author of The Art of Caribbean Cooking.

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AVOCADO ICE CREAM RECIPE

Avocado Ice Cream Ingredients

• 4 eggs
• 125g/4oz Sugar
• 600ml/ 1 pint milk
• 1/2 teaspoon vanilla or almond essence
• 2 medium-sized ripe avocado pears
• Good squeeze of lime juice

How To Make Avocado Ice Cream:

1. Break the eggs into a large mixing bowl and beat lightly together. Add 50g/2oz of the sugar and beat lightly. Heat the milk in a saucepan until very hot but do not allow it to boil.
2. Pour the hot milk into the egg mixture, stirring well to mix it thoroughly. Pour the milk and egg mixture into the top of a double boiler and stir over hot simmering water until the custard thickens and coats the back of a spoon. Alternatively, place the basin over a pan of simmering water stir until thick. Stir in the vanilla or almond essence and set aside to cool.
3. Cut the avocados in half and remove the peel and seed. Mash them in a bowl with the remaining sugar and lime juice. Beat Well.
4. Mix the custard into the mashed avocado and turn into a freezer tray. Freeze lightly until the mixture is slushy. Remove from the refrigerator, beat again and then return to the freezer until frozen.

Preparation: 20 minutes + Freezing Time
Serves: 6-8

Recipe published in Hamlyn Essential Caribbean: Step-by-step Recipes with Style

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STRAWBERRY MOUSSE RECIPE

Ingredients:

• 6 egg yolks
• 2/3 cup sugar
• 1 cup cream
• 1 tablespoon gelatin
• 1/4 cup evaporated milk
• 2 cups strawberries
• 2 tablespoons Amaretto
• 1/4 cup water

How to Make Strawberry Mousse:

Put egg yolks, sugar and evaporated milk in double boiler. Beat over simmering water until mixture double in bulk and becomes thick. Remove for heat, pour into a bowl and allow to stand until cold. Then sprinkle gelatin over water in a pan and place over boilingwater stirring until deissolved. Wash, dry and crush stawberries. Whip cream and fold into egg-yolk mixture. Add gelatin mixture (cooled), strawberries and Amaretto. Then pour into large serving bowl and refrigerate until set. Garnish with sliced strawberries and serve.

Recipe by:Yolande Cools-Lartigue author of The Art of Caribbean Cooking.

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