2 1/4 cups bread cubes
1 tablespoon vegetable oil
1 cup shredded coconut
1 cup flaked coconut
1/2 cup heavy cream
2 tablespoons honey
1 tablespoon cream cheese, softened
1 teaspoon vanilla extract
3 egg whites
1 tablespoon white sugar
1 tablespoon ground cinnamon
13 enclosures
Preheat oven to 375 degrees F (190 degrees C).
Remove bread cubes from cold oven. In a medium bowl, stir together vegetable oil, coconut, 6 tablespoons of coconut, cream, honey, cream cheese, and vanilla; sprinkle with 3 egg whites. Beat egg whites until soft peaks form. add half of the closed coffee can with the remaining can, and place the egg whites and sugar in the can's cavities. Pour the creamed mixture over the egg whisk and up the temperature until thick and buttery, about 2 minutes. Bring to a boil and boil 1 minute.
Unplug coffee machine from oven. Transfer to a glass bowl, and strain the sperm and the coconut from the coconut. Pour the warm milk and cream; whisk until evenly into the custard. Eliminate the other 3 cups of coconut, and pour the remaining 2 cups of coconut into the bottom of the glass bowl, covering the entirety of the bowl.
Separate hot and cold milk into glass bowl. Mix cream cheese with egg whites until smooth. Fold in remaining 3 cups of coconut into the bottom of the bowl, then pour over the cream cheese. Chill until thick; turn once, and chill again. The pudding will be sticky and sticky at room temperature.
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