Pudin Di Coco Coconut Pudding Recipes

BEST PUDIM DE COCO

Steps:

• Oil a tube pan or souffle dish. Set aside.
• In a small saucepan combine sugar and water. Heat over medium-high until sugar melts and turns golden brown. Pour the caramel into the oiled pan and let harden.
• Heat oven to 350°F.
• Whisk together the other ingredients. Pour into the caramel-lined pan. Cover with aluminum foil.
• Fill a roasting pan halfway with hot water. Put the tube pan in the bain-marie and bake at 350 F for one hour, or until a knife inserted comes out clean.
• With foil still on top, put the pudim into the refrigerator overnight.
• Unmold onto a serving platter and serve. (If you have trouble with this try putting the bottom of the pan in warm water to loosen the caramel.

COCONUT BREAD PUDDING FROM PUERTO RICO/BUDIN DE COCO DE PUERTO RICO

Steps:

• Mix together coconut milk, milk and half-and-half in a large mixing bowl. Fold the bread into the liquid, making certain all the cubes are moistened. Allow the bread to soak while you beat together the eggs, sugar and vanilla extract in a small mixing bowl. Add egg mixture to the soaked bread. Stir in 1/2 cup of the coconut flakes and the raisins.
• Grease a 13 x 9-inch baking pan with 1 tablespoon butter. Spoon the batter into the pan and sprinkle the remaining 2 tablespoons coconut flakes on top.
• Bake on the upper rack of a preheated 350 degrees F oven until the bread pudding has set and is golden brown on top, about 45 minutes. Cut the bread pudding into squares and serve hot, warm, or chilled, on its own or with mango slices.

PUDIN DI COCO (COCONUT PUDDING)

Steps:

• 1. Dissolve 2 Tbs.gelatin in 1/4 cup rum. In a saucepan combine 3 egg yolks, beaten until creamy with 1/4 cup sugar. Stir in 1 c.coconut milk and 1 cup milk.
• 2. Continue stirring and cooking over low heat, until thickened. Now mix in the gelatin until it dissolves.Chill in the refrigerator until it thickens. Beat egg whites and a pinch of salt, and add 1/4 cup sugar. Beat heavy cream separately.
• 3. Beat the custard mixture with a wire whisk, then fold it gently into the egg whites. Fold in the whipped cream. Spoon it into individual dishes or one large/party serving bowl.
• 4. This was served with Curacao drizzed over the top, served in a clear parfait glass. *Adapt it with your choice of topping or serve with Lime Sauce, recipe posted.

PUDIM DE COCO (COCONUT PUDDING - EAST TIMOR)

Steps:

• Heat oven to 350 degrees F.
• Heat 1 cup of sugar, slowly, in a heavy skillet, stirring constantly with a wooden spoon until sugar melts and is free of lumps. When the sugar turns a caramel color, remove it from the heat and pour it into a 6-cup mold. Set aside.
• Beat the eggs with 2 cups sugar, until fluffy. Place flour in a small bowl and add 2 tablespoons coconut milk, one at a time until mixture is smooth. Add the flour mixture to the coconut milk, mix well and then add to the egg mixture. Pour mixture over into mold over caramelized sugar. Place the mold in a large baking pan filled with 1 inch of hot water to create a bain-marie. Bake for 40 minutes. Remove from water bath immediately. Cool for 20 minutes then invert onto a serving dish and chill for 6 to 8 hours. To serve, sprinkle with freshly grated coconut if desired.
• Cook's Note: Instead of grating a fresh coconut I have used frozen fresh coconut found the freezer department of most supermarkets. It works just as well.