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Let's start by toasting 100 gram of
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shredded dried coconut in a skillet over
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medium heat. Stir constantly until the
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coconut is nicely golden. This step is
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very important because the toasted
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coconut is what gives the pudding its
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special flavor. After it is golden, turn
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off the heat and let the coconut cool
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completely. In the blender, place four
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eggs, 200 ml of coconut milk, 300 ml of
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whole milk, and one can of condensed
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milk. Blend for 1 minute until the
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mixture is very smooth. Nah.
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Now add the cool toasted coconut and
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quickly pulse the blender just to mix.
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Do not blend too much to maintain the
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coconut's texture. Pour the mixture into
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a well greased tube pan with butter and
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sprinkled with sugar. Place this pan
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inside a larger baking dish and bake in
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a water bath with already boiling water.
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Bake in a preheated oven at 220°
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for approximately 40 minutes or until a
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toothpick comes out clean. After baking,
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let the pudding cool completely. Cover
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with plastic wrap and refrigerate for 4
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to 6 hours until well chilled.
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Meanwhile, prepare the syrup. In a pan,
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caramelize 100 g of sugar until it forms
1:24
a nice caramel. Carefully add 100 ml of
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boiling water and let it boil until it
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reaches a thicker consistency.
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Then add a box of cream, stirring gently
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until the sauce becomes very creamy. Let
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it cool completely to serve chilled over
1:47
Unmold the chilled pudding. Cover it
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with plenty of caramelized syrup and
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finish with a little toasted coconut.
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The result is a creamy, striking
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pudding. Simply irresistible. Perfect.
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The full recipe is available on the
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website culinariatapia.com.
