Coconut Spoonbread
Ingredients: Metric Units
6 fresh plums, pitted
1/2 c cream
1 can coconut milk
1/4 c granulated sugar
1/4 tsp salt
3/4 c white cornmeal
1 c shredded coconut
4 eggs, separated
1 tsp baking powder
1 kiwi, peeled, sliced
12 - 16 strawberries
1 peach in thin strips
1/2 c cream
1 can coconut milk
1/4 c granulated sugar
1/4 tsp salt
3/4 c white cornmeal
1 c shredded coconut
4 eggs, separated
1 tsp baking powder
1 kiwi, peeled, sliced
12 - 16 strawberries
1 peach in thin strips
Directions:
Puree plums, skins, in blender
until smooth.
In saucepan, bring cream, coconut milk, sugar, salt to boil, stirring to dissolve sugar.
Remove from heat, stir in cornmeal, coconut.
Whisk egg yolks in small bowl, add cornmeal mixture to yolks. Whisk yolks back into main mixture.
Whisk in baking powder. Beat egg whites to soft peak stage, gently fold into cornmeal mixture.
Pour into buttered 2 quart baking dish and bake for 25 min at 350°F.
Spoon plum puree onto serving plate, scoop spoonbread onto puree. Surround with fruit.
until smooth.
In saucepan, bring cream, coconut milk, sugar, salt to boil, stirring to dissolve sugar.
Remove from heat, stir in cornmeal, coconut.
Whisk egg yolks in small bowl, add cornmeal mixture to yolks. Whisk yolks back into main mixture.
Whisk in baking powder. Beat egg whites to soft peak stage, gently fold into cornmeal mixture.
Pour into buttered 2 quart baking dish
and bake for 25 min at 350°F.
Spoon plum puree onto serving plate, scoop spoonbread onto puree. Surround with fruit.
Submitted by Gretchen Grant
Contributed on: Tuesday May 11th, 2004 and modified on Friday November 9th, 2007
Contributed on: Tuesday May 11th, 2004 and modified on Friday November 9th, 2007