Coconut pudding: the simple and fresh dessert recipe
Il Coconut Pudding it’s a dessert to the spoon fresh and creamyideal to serve at the end of a meal gluttonous e light. This variant of the classic pudding ha Brazilian originsand is enriched by the exotic note of coconut milk.
To prepare it, you need a few simple ingredients: milk, whipping cream, canned coconut milk, grated coconut, corn starch and condensed milk. Our version of coconut pudding does not include the use of isinglass, whose thickening action is carried out by corn starch, and is enriched with a decoration of syrup e caramelized plums. However, this dessert lends itself to many variations, such as that of coconut and chocolate puddingmade without cream.
Now, however, let’s see how to prepare the coconut pudding, light and delicious.
How to make coconut pudding
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Step 1
To make the pudding, pour the milk into a saucepan 1. Add the grated coconut, cornstarch, condensed milk, coconut milk and whipping cream 2. Stir on the stove, until you get a creamy mixture 3.
To make the pudding, pour the milk into a saucepan 1. Add the grated coconut, cornstarch, condensed milk, coconut milk and whipping cream 2. Stir on the stove, until you get a creamy mixture 3.
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Step 4
Oil a donut-shaped mold 4about 22 cm, and pour the cream into it 5. Cover with cling film and let it rest in the fridge for 2 hours 6.
Oil a donut-shaped mold 4about 22 cm, and pour the cream into it 5. Cover with cling film and let it rest in the fridge for 2 hours 6.
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Step 7
To make the syrup, caramelize the sugar in a saucepan, stirring constantly to prevent the mixture from sticking to the bottom. 7. Gradually add the water 8 and finally, plums 9.
To make the syrup, caramelize the sugar in a saucepan, stirring constantly to prevent the mixture from sticking to the bottom. 7. Gradually add the water 8 and finally, plums 9.
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Step 10
After the necessary time, turn the mold with the pudding on a serving plate 10 and decorate the pudding with the syrup and prunes 11. Serve the coconut pudding, fresh and creamy 12.
After the necessary time, turn the mold with the pudding on a serving plate 10 and decorate the pudding with the syrup and prunes 11. Serve the coconut pudding, fresh and creamy 12.
storage
Il Coconut Pudding it can be kept without decoration in the fridge per 2-3 days, covered with cling film or closed under a cake bell. It is recommended to garnish it with prunes and syrup only when serving.
