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How to make coconut pudding


How to make coconut pudding

How to make coconut pudding

This pudding is best served cold, and we recommend making it ahead of time and letting it set in the fridge for at least a day before serving.

Ingredients:

6 eggs

150g grated coconut

8 Kind Maria Cookies

370g condensed milk

200 ml) milk

65 grams of sugar

whipped cream





Check also : ROMANY CREAMS

method:

Steps to follow to make this recipe:

The first step to start making this coconut pudding recipe is to prepare the liquid caramel. To do this, put sugar and a little water in a saucepan and heat it until you see that it caramelizes and acquires a golden caramel color. We advise you to follow all the steps in the article on how to make caramel to prevent it from burning. Once it's ready, spread it over the bottom and sides of the mold you'll be using to make the coconut pudding.

The next thing to do is to crush the cookies so that they acquire a compact consistency when baked so that they have to give the pudding. You can use different methods to crush cookies, one option is to do it manually by placing them in a plastic bag and beating, then with a rolling pin or mortar pestle. However, if you want a more convenient and faster way to do it, it is always possible to turn to appliances such as a blender, mincer, blender or Thermomix if you have it.

When all the cookies are well crushed, put them in a glass suitable for the mixer high enough, in which all the other ingredients should fit in. Add eggs, grated coconut, condensed milk and milk. The latter can also be of vegetable origin (soy, rice, oats, etc.) depending on your tastes and preferences. Mix all the ingredients until you get the kind of thick cream that will be the perfect dough for coconut pudding.

Finally, simply pour the batter into the pan you've covered with liquid caramel and baked using the bain-marie technique. It's very simple, preheat the oven to 170°C for about 10 minutes and then put the pudding mold in a tray or a larger bowl filled with a little water and let it bake for at least 45 minutes.

Coconut pudding is a dessert served very cold, so once you take it out of the oven, it's important to let it cool slightly at room temperature and then put it in the fridge. The pudding should be removed from the mold immediately before serving and enjoyed on its own or with other ingredients such as pieces of fruit, whipped cream, nuts...


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