Coconut Pudding

4 Egg yolks
1/2 Cup Brown sugar
1 Pinch Fresh grated nutmeg
1 Tablespoon Pure vanilla extra
2 Tablespoon Mount Gay Rum
1 Cup Milk
1 Cup Coconut milk
5 Tablespoon Butter; melted
2 Cup Grated fresh coconut
2 Cup Fresh bread crumbs
4 Egg whites; sweetened, and
Whipped to stiff peaks

Preheat the oven to 350 degrees. Grease a large oven−proof baking dish. In a
mixing bowl, whisk the eggs, sugar, nutmeg, vanilla, and rum together. Whisk
in the milk and coconut milk. Add the butter, fresh coconut and bread
crumbs. Whisk well. Pour the mixture into the prepared pan. Bake for 1 hour.
Remove from the oven and cool for 10 minutes. Increase the temperature to
450 degrees. Spread the meringue over the top of the pudding evenly. Place
back in the oven for a couple of minutes or until golden brown. This recipe
yields 10 to 12 servings.