Coconut Pudding Shooters

It is Recipe Swap time again!  Each month Christianna of Burwell General Store chooses a recipe from a cookbook called 'The Second Ford Treasury of Favorite Recipes From Famous Eating Places' which highlights recipes from different regions of the country in 1954.  This month was a dessert called Zabaglione.  This was a new type of dessert to me, so I did a little research as to what exactly it was because the original ingredients include egg yolks, sugar and a proportional amount of alcohol:

I did a lot of googling to find out what the end result would look like...which it turns out, is very similar to a pudding.  I was so curious to see how this recipe would pan out, that I didn't veer too far from the original directions.  So yesterday, I studied the ingredients, got my workout clothes on and went out for a long walk to decide how I would alter the recipe.  And after a lot of deliberating, I decided it needed to have coconut, vanilla and cinnamon.  Malibu!  That could replace all of the wine, sherry and brandy with one fell swoop...and it would be nice and tropical.  I wanted something warming, so cinnamon and vanilla popped into my mind.  And then I could serve it as a warm dessert drink like egg nog.  So I packed up my ingredients and headed over to T's house to try it out on her family and M.

The original recipe says that whipping the ingredients together in a double boiler should result in multiplying the pudding's volume by 4.  But after about 10 minutes of whisking, then using the hand mixer, I handed it over to M.  She did the same whisking and mixing.  No multiplying happened.  So I added 4 Tbsp half and half, with the thought that it would be more like a whipped cream.  But this really didn't add volume, but did make it quite tasty.  So after 20 minutes, I determined it would be a warm liquid mini dessert shot.  So T pulled out the mini wine glasses and we poured the liquid in, topped it with cinnamon and toasted coconut.   

Check out everyone's interpretation of the recipe, by clicking on the links below.  It is so interesting to see how we all spin it...

Coconut Pudding Shooters
Yields 4-6 servings
Adapted from The Second Ford Treasury of Favorite Recipes From Famous Eating Places

This warm drink is a great ending to a nice warm winter meal.  Feel free to swap out the alcohol with a different variety like spiced rum, whiskey or wine.  The egg yolks and sugar are basically a vehicle for any flavor you may be craving. 

3 egg yolks
1 1/2 Tbsp sugar
3 1/2 oz Malibu coconut rum
1/2 tsp vanilla extract
4 Tbsp half and half
Ground cinnamon
Shredded coconut (for garnish)

Preheat oven on broil.  On a parchment lined baking sheet, sprinkle enough shredded coconut to garnish the dessert.  Broil for just a few minutes until the coconut is toasted.  Remove and set aside.

Combine the egg yolks, sugar, rum, vanilla, half and half and a sprinkle of cinnamon in the bowl of a double boiler.  Heat the double boiler until the water is a light boil.  Whip continuously until the mixture becomes frothy.    Remove and pour into small shot glasses or miniature wine glasses.  Sprinkle with the toasted coconut and a dusting of cinnamon.  Serve as a warm dessert drink, or refrigerate and serve as a small dessert pudding.