2 lb farine
3 coconuts, grated
5 pt water to make coconut milk
8 oz salt beef
4 tbsp chopped thyme
2 tbsp chopped eschalot
2 tbsp chopped celery
4 yards runners (cow or pig offal)
2 tbsp oil
1 Make coconut milk with the grated coconut and water. Soak farine
in 2 pints of the coconut milk. Allow to swell.
2 Cut salt beef in small pieces and fry with thyme, eschalot, celery
and salt to taste.
3 Add meat to farine.
4 Fill runners with mixture using a funnel. Tie ends and boil in
the remaining 3 pints of coconut milk. Boil for about 10 minutes.
Prick for air to escape.
5 Cool and brush with oil. Slice into desired size.
Note: For white pudding only coconut milk is used, no blood is added.