2 cups of peanut crumbs without shells
1 liter of milk
60 grams of butter or margarine
1/2 cup of sugar
2 eggs
1 teaspoon of vanilla
1/2 cup of grated coconut
6 tablespoons of strawberry or other jelly
2 cups of peanut crumbs without shells
1 liter of milk
60 grams of butter or margarine
1/2 cup of sugar
2 eggs
1 teaspoon of vanilla
1/2 cup of grated coconut
6 tablespoons of strawberry or other jelly
Place the peanut crumbs in a 20 cm by 5 cm refrigerator-safe mold
Combine the milk, butter or margarine, and sugar in a pot
Bring to a simmer and slowly add the lightly beaten eggs while stirring constantly
Pour this mixture over the peanut crumbs
Cover the mold and let it rest for 10 minutes
Remove the cover, add vanilla
Bake in a moderate oven with a water bath for about 30 minutes
Sprinkle with grated coconut
Return to the oven and bake for an additional 30 minutes or until the pudding is firm
Let it cool
Before serving, garnish with jelly
Serve 6 portions.
