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Print this Recipe    Coconut Rose

Coconut Rose Pudding

3 Tablespoons flour
1 tablespoon butter
2 eggs, separated
1 cup coconut milk
3/4 cup granulated sugar
1 tablespoon rosewater
1 tablespoon water

Mix flour, butter, egg yolks, sugar, rosewater and water in a bowl.
If you want your dessert to be pink, add a couple of drops of red
food colouring. Add coconut milk and stir until smooth. Whip egg
whites until moderately stiff. Fold into rose mixture. Pour into
a greased 1 1/2 quart dish. Place dish in a wider dish with some
water in it (bain-marie) Bake at 350 F for between 35 and 40
minutes, or until top is lightly golden and pudding doesn't jiggle
too much when you shift it. Allow to cool slightly. Serve warm
or cold.

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