Pudim de Coco

Name: Pudim de Coco
Prep time: 25 min
Cook time: 60 min
Total time: 325 min
Yield: 8
Cuisine: Cap-Vert
Ingredients: 400 ml — unsweetened coconut milk; 300 ml — pasteurised milk; 200 g — beaten eggs without shells; 120 g — sugar; 50 g — grated coconut; 30 ml — drinking water

Pudim de Coco — Prepared with unsweetened coconut milk, pasteurised milk, beaten eggs without shells.

Ingredients

400 ml — unsweetened coconut milk
300 ml — pasteurised milk
200 g — beaten eggs without shells
120 g — sugar
50 g — grated coconut
30 ml — drinking water

Preparation

Heat oven to 150°C.

Make caramel with half the sugar and the listed water; coat a heatproof mould.

Gently beat eggs with remaining sugar, then add milk, coconut milk and grated coconut without foaming.

Pour into the mould.

Place in a larger dish with extra hot water halfway up the sides.

Bake 50–65 minutes until edges set and centre jiggles slightly with no raw liquid.

Cool promptly and refrigerate at least 4 hours before unmoulding; chilling is additional time.