Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 3 cups French bread, cubed into 1/2 inch sections
- 1 (15 ounces) can crushed pineapple (Drain the syrup and save)
- 3 eggs, seperated
- 1/3 cup brown sugar, packed
- 1/2 teaspoon grated lemon, rind of
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup coconut milk
- 1/4 teaspoon cream of tartar
- 1/4 cup sugar
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Directions
Preheat oven to 350.
Grease either a a square baking dish (8x8x2) or an oblong dish (10x6x1 1/2) Place bread cubes in greased dish, spread the pineapple on top.
Lightly beat egg yolks in a small bowl, stir in brown sugar,lemon peel,cinnamon,salt and the reserved syrup.
Slowly stir in the coconut milk.
Pour the mixture over the bread cubes and pineapples.
Bake uncovered about 30-40 minutes, or until knife inserted in the middle comes out clean.
Remove from oven.
In a medium sized bowl, beat egg whites and cream of tartar on med.speed until foamy.
Beat in 1/4 cup sugar, 1 TBS at a time, and beat until stiff and glossy.Spread over pudding.
Bake until golden brown, approx 8-10 minutes.Let stand 5-10 minutes before serving.