Coconut Pudding


Rating: 5.00 / 5.00 (3 Votes)


Total time: 45 min

Pudding:








Sauce:







Decoration:





Instructions:

Heat the milk, pour over the coconut flakes and boil for half an hour. Place a clean dishcloth in a sieve, filter the coconut milk, squeezing out the liquid from the coconut flakes.

Stir the egg yolks, eggs, sugar, coconut milk and nutmeg, pour into a greased baking dish and bake in a water bath in a heated oven at 160 °C (gas mark 1) for a little bit 1 hour.

Cut open pomegranate, scrape out seeds with spoon and boil with juice of one lemon and syrup for 1 minute. Mix cornstarch with one eighth of a liter of water, thicken syrup sauce with it and boil for 1 minute. When cooled, flavor with rum.

Garnish pudding and bring to table with sauce.

* From the Carina 5 / 88

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