Coconut Pudding

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

It’s an easy-to-make dessert and a fantastic upcycling recipe. I used very little sugar since the milk bread is already sweet and there’s caramelized sugar on the base, so it’s perfectly balanced.

This pudding is very creamy thanks to the coconut milk and its steam cooking in the special pudding mold from Kitchen Kraft, which retains all the moisture inside; plus you don’t have to worry because it unmolds very easily and doesn’t stick.

It’s a quick-to-prepare recipe with few ingredients that you can leave to cook in the oven while you prepare dinner. A dessert for every day, a family dessert, a pudding to serve at a family gathering... it’s an all-rounder that doesn’t leave anyone indifferent. Contrary to what it might seem, it has a mild, delicate coconut flavor, so everyone likes it.

Kitchen Craft flan and pudding mold and Emile Henry ceramic plates

Ingredients for 6-8 people

Total time approx. 1 hour 35 minutes Oven cooking time 1h 15 minutes.

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

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

Kitchen Craft flan and pudding mold and Claudia&Julia multipurpose bag

Preparation

1. Cut the leftover brioche into 1 cm cubes. Heat the coconut milk with the sugar in a saucepan for 2 minutes; just long enough for the sugar to dissolve. It’s not necessary to heat it much. Turn off and set aside.
2. In a bowl beat the eggs, add the milk and sugar mixture, the shredded coconut, the soaked and drained raisins, and the pieces of brioche. Let soak well.
3. Preheat the oven to 180 ºC. Prepare a pot with hot water, and make sure the pudding mold fits in it and can be covered by the water to at least three quarters of its capacity.
4. Pour the egg and milk mixture into the pudding mold, close the lid properly. Place the water container in the oven and then put the mold into it. Add more water to the container if necessary and let cook in the oven in a bain-marie for 1 hour and 15 minutes. Remember that the water should never reach boiling.
5. After the cooking time, open the oven door carefully to let the generated steam escape slowly. When the oven has cooled down, remove the mold from the container and let it come to room temperature, then chill in the fridge.
6. When you want to serve it first make sure it is completely detached from the edges. In principle it’s not necessary, but if needed, run a knife very carefully so as not to scratch the mold. Remove the lid of the mold and place the serving plate on top as a lid. Turn it as if it werea potato omelette. Serve with shredded 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 coconut milk, 60 g shredded coconut. 60 g raisins, 120 g sugar, 200 g brioche / milk bread

(**) If you add 50 g soaked raisins to the pudding you’ll achieve the perfect dessert, because it’s a foolproof combination.

Kitchen Craft flan and pudding mold, Emile Henry ceramic plates and Claudia&Julia multipurpose bag