How to make coconut pudding
The pudding is a dessert that can develop in many different ways and many flavors, and this recipe we show you how to make coconut pudding. In a few minutes, you will have a delicious dessert ready to serve when you have guests and want to surprise them with completely different and original things. Get to work and follow the step by step that we detail below and you will see how you love the final result.
Ingredients:
| 6 eggs 150 g of grated coconut 8 Maria type of cookies 370 g of condensed milk 200 ml of milk 65 g sugar nata montada |
Follow these steps to make coconut pudding
The first step to start making this coconut pudding recipe is to prepare the liquid caramel. To do this, place the sugar and a little water in a saucepan and heat it until you see that it caramelizes and acquires that golden tone typical of caramel. Once it is ready, you must spread it over the bottom and the sidewalls of the mold that you are going to use to prepare the coconut pudding.
The next thing you should do is crush the cookies so that when they are baked they acquire the compact consistency that they have to provide to the pudding. You can use different ways to crush the cookies, one option is to do it manually by putting them in a plastic bag and hitting them, then, with a rolling pin or with the mortar mallet. Now, if you want a more comfortable and faster way to do it, it is always possible to use devices such as the blender, the mincer, the blender or the Thermo mix if you have it.
When you have all the cookies well crushed, place them in a glass suitable for the mixer that is high enough, since all the other ingredients should fit. Add the eggs, the grated coconut, the condensed milk and the milk. The latter can also be of vegetable origin (soy, rice, oats, etc.) according to your tastes and preferences. Beat all the ingredients until you get a kind of thick cream that will be the perfect dough for the coconut pudding.
Finally, you just have to pour the dough into the mold that you have covered with the liquid caramel and bake it following the bain-marie technique. It is very simple, preheat the oven to a temperature of 170º for about 10 minutes and then place the pudding mold in a tray or larger container filled with a little water and let it cook for at least 45 minutes.5
The coconut pudding is a dessert that is served chilled, therefore once they withdraw from the oven it is important to let cool slightly at room temperature and then put it in the fridge. You must unmold the pudding just before serving it and taste it alone or with other ingredients such as pieces of fruit, whipped cream, nuts …
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