Pudim De Coco (Coconut Pudding - East Timor)
Serves: 5
Citlalli Gibson
1 January 1970
Based on User reviews:
49
Spice
47
Sweetness
58
Sourness
38
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Heat oven to 350 degrees F
2
Heat 1 cup of sugar, slowly, in a heavy skillet, stirring constantly with a wooden spoon until sugar melts and is free of lumps
3
When the sugar turns a caramel color, remove it from the heat and pour it into a 6-cup mold
4
Set aside
5
Beat the eggs with 2 cups sugar, until fluffy
6
Place flour in a small bowl and add 2 tablespoons coconut milk, one at a time until mixture is smooth
7
Add the flour mixture to the coconut milk, mix well and then add to the egg mixture
8
Pour mixture over into mold over caramelized sugar
9
Place the mold in a large baking pan filled with 1 inch of hot water to create a bain-marie
10
Bake for 40 minutes
11
Remove from water bath immediately
12
Cool for 20 minutes then invert onto a serving dish and chill for 6 to 8 hours
13
To serve, sprinkle with freshly grated coconut if desired
14
Cook's Note: Instead of grating a fresh coconut I have used frozen fresh coconut found the freezer department of most supermarkets
15
It works just as well