Aug 192019

This week, I am focusing on recipes that have milk in them. The first one is sweet, the second one savory,

13 1/2 cups Milk

2 peeled Coconuts

12 Egg Yolks

2 1/2 cups Sugar

3/4 cup Sugar for caramel

Preheat oven to 350℉.

In a saucepan, mix 6 3/4 cups milk and 2 1/2 cups sugar. Simmer until milk is reduced by 1/4. Set aside.

Chop coconuts into small cubes and grind with remaining 6 3/4 cups milk. Bring to a boil. Remove from heat and allow to cool. Combine coconut milk and sugared milk; beat in yolks until well mixed.

In a small saucepan, melt 3/4 cup sugar with water until it forms a caramel texture. Use this to coat a 10-inch round mild. Next fill the mold with coconut milk, sugared milk and yolk mixture. Set mold in large pan half-filled with water and place in oven. Bake for 40 minutes. Cool in refrigerator for at least 3 hours.


Good Cooking, Good Eating and Good Living!!!


I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at and most online bookstores. It is also available on Kindle and Nook.