Burnt coconut pudding with a creamy caramel sauce made with heavy cream. An easy homemade dessert recipe, rich, smooth, and full of coconut flavor.
Conteúdo
Ingredients
Pudding
- 100 g shredded dried coconut (preferably packaged, unsweetened);
- 4 eggs;
- 200 ml coconut milk;
- 300 ml whole milk;
- 1 can sweetened condensed milk (395 g);
Caramel Sauce
- 100 g granulated sugar;
- 100 ml boiling water;
- 1 box heavy cream (200 g);
Instructions Burnt Coconut Pudding with Creamy Caramel Sauce
Pudding:
Start by toasting the shredded dried coconut in a skillet over medium heat, stirring constantly until it becomes golden brown.
This step is essential for the flavor of the pudding, so be sure to use only dried coconut. Once toasted, remove from heat and let it cool completely before using.
In a blender, add the eggs, coconut milk, whole milk, and sweetened condensed milk.
Blend for about one minute, until the mixture is smooth and well combined.
Add the cooled toasted coconut and pulse briefly, just enough to incorporate it without overblending, preserving the texture and flavor.
Pour the mixture into a ring-shaped pan (tube pan), generously greased with butter and lightly sprinkled with sugar.
Place the pan inside a larger baking dish and bake in a water bath with already boiling water.
Bake in a preheated oven at 220°C (430°F) for approximately 40 minutes, or until a toothpick inserted comes out clean.
Remove from the oven and let the pudding cool completely.
Cover with plastic wrap and refrigerate for 4 to 6 hours, until fully chilled and firm enough to unmold.
Creamy Caramel Sauce:
In a saucepan, melt the sugar over medium heat until it turns into a golden caramel.
Carefully add the boiling water and let it cook for a few minutes, until it reaches a thick syrup consistency.
Add the heavy cream, stirring gently, and cook over medium heat until the sauce becomes creamy.
Turn off the heat and let it cool completely. The sauce should be cold or chilled when serving.
Finishing Touch:
Unmold the chilled pudding and generously pour the creamy caramel sauce over the top.
Finish by decorating with a small amount of toasted coconut.
The result is a beautiful, fragrant, and incredibly flavorful dessert, with the perfect contrast between the burnt coconut and the creamy caramel sauce.
A remarkable pudding, widely appreciated in Brazil, especially for special occasions.
Make this recipe and let us know if you liked it.
Enjoy 💚
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- Enjoy your meal!!! With care and generosity, Dyne and Zinha from the website: culinariaterapia.com