Recipe
Coconut Pudding
Pudding made with shredded coconut, butter and eggs, baked in a water bath in a caramelized mold. A Cuban dessert with glamour.
- Preparation45 min
- Cooking1 h 15 min
- Total time2 h
- Servings8 servings
- DifficultyMedium
Coconut pudding is one of the desserts we Cubans enjoy most. If you saw the word pudding and thought of bread, this time you are wrong: although pudding is usually a recipe for using up old bread, here the main base is shredded coconut.
We found this recipe in Bohemia magazine and, according to its author, it has a certain glamour. The coconut gives it an exquisite and very Cuban flavor. If you decide to prepare it, you will place a true delicacy on the table for your family and guests.
Ingredients
Check off the ingredients you have.
Method
- Remove the flesh from the coconuts and remove the dark part. Then grate or grind it.
- Separate the yolks from the whites of the 8 eggs.
- Beat the butter with the sugar until creamy.
- Add the yolks one by one, beating, and then the shredded coconut.
- Beat the egg whites to stiff peaks and incorporate them into the mixture.
- Finally, add the vanilla.
- Coat a mold with caramel and pour the mixture into it.
- Bake the pudding in a water bath in the oven at 350 ºF (about 175 ºC) for 1 hour, or until inserting a skewer in the center comes out dry.
