coconut pudding

You can make a delicious dessert with leftover brioche, milk bread, croissants or ensaimadas. This coconut milk pudding won us over from the first spoonful.

This is an easy dessert to make, and a fantastic recipe for using up leftovers. I used very little sugar, since the milk bread is already sweet and has caramelized sugar on the base, so it is perfectly balanced.

This pudding is very creamy thanks to the coconut milk and its steam cooking in the special Kitchen Kraft pudding mold , which preserves all the moisture inside; and there is no need to worry because it is very easy to unmold and does not stick.

This is a quick recipe, with few ingredients, that you can leave to cook in the oven while you prepare dinner. An everyday dessert, a dessert for the family, a pudding to serve at a family celebration... it's an all-rounder that will not leave anyone indifferent. Contrary to what it may seem, it has a soft and delicate coconut flavour, so everyone likes it.

Kitchen Craft flan and pudding mould and Emile Henry ceramic plates

Ingredients for 6-8 people

Total time approx. 1 hour 35 minutes Cooking time in the oven 1 hour 15 minutes.

• 600 ml of canned coconut milk (1 and a half cans)
• 170 g brioche, milk bread, croissants or ensaimada
• 100 g of sugar
• 50 g grated coconut
• 5 eggs
• Caramel made with 150 g of sugar and 2 tablespoons of water or liquid caramel
• Optional: Add 50 g of raisins soaked in rum

NOTE: The mold has a capacity of 2 liters, and I did not use its entire capacity. At the end of the recipe I leave you a larger proportion in case you want to make it bigger.

Kitchen Craft flan and pudding mould and multi-purpose bag Claudia&Julia

Preparation

1. Cut the brioche scraps into 1cm cubes. Heat the coconut milk with the sugar in a saucepan for 2 minutes, just long enough for the sugar to dissolve. It is not necessary to heat it very much. Turn off the heat and set aside.
2. In a bowl, beat the eggs, add the milk and sugar mixture, the grated coconut, the soaked and drained raisins, and the brioche pieces. Allow to soak well.
3. Preheat the oven to 180ºC. Prepare a pan with hot water, making sure that the pudding mould fits in it and can be covered by water at least three-quarters of its capacity.
4. Pour the egg and milk mixture into the pudding mould and close the lid properly. Place the container with water in the oven and then place the mould in it. Add more water to the container if necessary and leave to cook in the oven in a bain-marie for 1 hour and 15 minutes. Remember that the water should never boil.
5. Once the cooking time has elapsed, carefully open the oven door to slowly let the steam out. When the oven has cooled, remove the mould from the container and allow it to cool before leaving it to cool in the fridge.
6. When you want to serve it, first make sure that it is completely detached from the edges. In principle, this is not necessary, but if it is necessary, run a knife over it, being very careful not to scratch the mould. Remove the lid from the mould and place the serving tray on top as a lid. Turn it over as if you were making a potato omelette. Serve with grated coconut on top and some candied fruit.

(*) If you want to increase the proportion to fill the mold to its full capacity: 6 eggs, 720 ml of coconut milk, 60 g of grated coconut. 60 g of raisins, 120 g of sugar, 200 g of brioche / milk bread

(**) If you add 50 g of soaked raisins to the pudding you will get the perfect dessert, because it is an infallible combination.

Kitchen Craft flan and pudding mould, Emile Henry ceramic plates and Claudia&Julia multi-purpose bag