Papaya Pudding is a traditional Aruban recipe for a classic rich dish of papaya, coconut and cream thickened with eggs that's typically served as a side-dish for the main meal. The full recipe is presented here and I hope you enjoy this classic Aruban version of: Papaya Pudding.
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Ingredients:
400g firm papaya, peeled, de-seeded and mashed
100g freshly-grated coconut
6 tbsp freshly-squeezed lemon juice
3 tbsp sugar (or to taste)
3 eggs, lightly beaten
120ml double cream
salt, to taste
pistachios to garnish (optional)
Method:
Combine the papaya, coconut, lemon juice and sugar in a bowl. Whisk to combine then add the eggs. Beat to mix thoroughly before whisking in the cream. Season with a little salt then turn the mixture into a well-greased 1l casserole dish.
Transfer to an oven pre-heated to 180°C and bake for about 45 minutes, or until the pudding is set. Garnish with chopped pistachios.
Traditionally this is served as a side-dish with pork, chicken or veal.
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