Cocoanut Pudding. No. 2

The coconut can be grated and the sponge cake crumbled up to 2 days ahead; store separately in airtight containers at room temperature. The pudding batter should be baked immediately after mixing to maintain the incorporated air and proper texture.

Store cooled pudding covered with plastic wrap in the refrigerator for up to 3 days. Serve chilled or bring to room temperature for 30 minutes before serving. This pudding can also be frozen for up to 1 month; thaw overnight in the refrigerator. The texture is best within the first 2 days.