I've always thought it was great to find a way to use leftovers and not
waste anything in the kitchen. This coconut pudding recipe is exactly that, a nose-to-tail recipe where you use stale bread. The bread, rolls or even croissants left over from a party that you don't want to throw away.
And if you also like coconut, this will become your favorite recipe. As easy as mixing the bread with the coconut milk and eggs and you'll have a perfect dessert or snack all year round. I love to eat it warm accompanied by a little cream or ice cream.
Le Creuset ceramic terrine, Luigi Bormioli glass bottle and Pallarès carbon steel knife
Ingredients
- 1 loaf of bread from the day before
- 400 ml of coconut milk
- 300 ml of cow's milk
- 3 eggs
- 125 g of sugar
- 4 tablespoons shredded coconut
- 1 teaspoon ground cinnamon
- 1 pinch of salt
- Liquid caramel
Preparation
- Tear the bread into pieces by cutting it first and then, with the help of your hands, break it into the smallest pieces possible.
- Put the bread in a Shallow Casserole. You can do it in a bowl, but pots have more depth and the bread soaks up much better. Add the rest of the ingredients and mix well. With the help of a wooden spoon mix until the bread has soaked up all the liquids.
- Pass through a hand blender to remove the larger pieces of bread.
- In a pan make a caramel with 3 tablespoons of sugar, letting it cook over medium-high heat until it has a golden color (do not stir or move it with any spoon or spatula, or it will crystallize). You must be careful because if the caramel burns it becomes bitter, so you must watch it closely.
- Put the caramel in the bottom of our Le Creuset terrine. I love to use it because it has a lid and that prevents the pudding from browning too much on top.
- Preheat the oven to 180 degrees. Place a container (the widest you have, or the oven tray itself) filled with water on the bottom of the oven, and put the mold in it to bake the pudding in a bain-marie. Leave to bake for about 50 minutes, until when you pierce the pudding in the center with a skewer it comes out clean. Let cool completely in the mold before transferring it to the fridge for a couple of hours.
- Unmold and if you want to put the cherry on top, serve with a little ice cream or whipped cream.
Le Creuset ceramic terrine and tall Shallow Casserole Efficient Bra
Recipe author: Lola de Loleta Life, Market & Cooking
Comments
Anabel said:
por leche de coco, te refieres a la de cocinar, densota, o al aguachirri de bebida?
Claudia said:
Una media baguette como mucho te servirá, Isabel Un saludo!
Isabel said:
Buenos días, la barra de pan que peso o qué tamaño tiene que tener?
Muchas gracias
Isabel