Get Your Just Desserts this Thanksgiving

Budin de Pan con Coco

INGREDIENTS:

• 1 cup unsweetened coconut milk
• 1/4 cup milk
• 1 cup half-and-half
• 4 cups (1/2 lb.) dry French bread with crust, cut into 1-inch cubes
• 2 large eggs
• 1/2 cup sugar
• 1/2 tsp. salt
• 1 1/2 tsp. pure vanilla extract
• 1/2 cup, 2 tbsp. firmly packed sweetened coconut flakes
• 1/2 cup golden raisins

PREPARATION:

In a large mixing bowl, combine coconut milk, milk, and half-and-half, and stir with a spoon. Add French bread, making sure all pieces are covered with milk. Set aside. In small mixing bowl beat eggs, sugar, salt, and vanilla extract. Add egg mixture to bread and milk. Stir in coconut flakes and raisins. Pour mixture into 1 1/2-quart heat-proof casserole dish, greased with butter, that fits loosely inside pressure cooker. Tightly wrap casserole with aluminum foil. Place steam rack in cooker. Fold sheet of foil lengthwise to make 1-inch-wide strip, then use foil strip to lower casserole into cooker.

Pour water into cooker around casserole until it reached halfway up sides of dish. Lock lid and place cooker over high heat. When regulator rotates, lower heat to medium-high and set timer for 30 minutes. When time is up, release pressure by removing cooker from heat, letting cool 10 minutes, then placing in sink under cold running water. Sprinkle pudding with additional coconut flakes and serve warm or chilled.