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Coconut Pudding
Mousse
Flan
Meringue
Charlotte Russe

 

Coconut Pudding

Ingredients:
1 tbsp. of Gelatine (12g)
2 tbsp. of cold water (30ml)
1 tin of condensed milk (395g)
1 teacup of milk (240ml)
1 bottle of coconut milk (200ml)
2 egg yolks

Preparation:

Take a cake pan with a center cone and a capacity for 1,5 l for the pudding.
Add Gelatine to cold water and let it rest for 5 minutes.
In the blender mix the condensed milk with the milk, the yolks and the coconut milk till it is very well mixed. Then transfer it to a pan on low fire stirring constantly; put it to boil. Blend in the Gelatine to the hot cream and stir till it is completely dissolved. Pour the mixture into the mold (cake pan) wet from water. Put it into the fridge for 3 hours or until it gets a firm consistency. Serve it after turning it out of the mold and decorate it with coconut chips or grated coconut.