Coconut Pudding

Ingredients:
- 4 egg yolks
- 1/2 cup brown sugar
- pinch of fresh grated nutmeg
- 1 tablespoon pure vanilla extra
- 2 tablespoons Mount Gay Rum
- 1 cup milk
- 1 cup coconut milk
- 5 tablespoons butter, melted
- 2 cups grated fresh coconut
- 2 cups fresh bread crumbs
- 4 egg whites, sweetened and whipped to stiff peaks

Directions:
- Preheat the oven to 350 degrees F. 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 F. Spread the meringue over the top of the pudding evenly.
- Place bake in the oven for a couple of minutes or until golden brown.