Coconut Pudding

The first step to start making this coconut pudding recipe is to prepare the liquid caramel. To do this, place the sugar and a little water in a saucepan and heat it until you see that it caramelizes and acquires that golden tone typical of caramel.

We advise you to follow all the steps in the article How to make caramel to prevent it from burning. Once it is ready, you must spread it on the bottom and the side walls of the mold that you are going to use to prepare the coconut pudding.

Now, if you want a more comfortable and faster way to do it, it is always possible to resort to devices such as the mixer, the chopper, the blender or the Thermomix if you have it.

When you have all the cookies well crushed, place them in a glass suitable for the blender that is quite high, since all the other ingredients must fit. Add the eggs, grated coconut, condensed milk and milk. The latter can also be of plant origin (soy, rice, oats, etc.) according to your tastes and preferences. Beat all the ingredients until you get a kind of thick cream that will be the perfect batter for the coconut pudding.

Finally, you just have to pour the dough into the mold that you have covered with the liquid caramel and bake it using the bain-marie technique. It's very simple, preheat the oven to a temperature of 170º for about 10 minutes and then place the pudding mold in a larger tray or container filled with a little water and let it cook for at least 45 minutes.

Coconut pudding is a dessert that is served very cold, so once you remove it from the oven it is important that you let it cool a bit at room temperature and then place it in the fridge. You should unmold the pudding just before serving it and enjoy it alone or with other ingredients such as pieces of fruit, whipped cream, nuts...