Coconut Pudding
I've always found it cool to find a way to use leftovers and not
waste nothing in the kitchen. This recipe for coconut pudding is just that, a recipe for use in which to use stale bread. The bread, buns or even croissants that you have left over from a party and that you do not want to waste.
And if you also like coconut, this is going to become your favorite recipe. As easy as mixing the bread with the coconut milk and the eggs and you will have a perfect dessert or snack for the whole year. I love to drink 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
- 400ml coconut milk
- 300 ml of cow's milk
- 3 eggs
- 125g of sugar
- 4 tablespoons grated coconut
- 1 teaspoon ground cinnamon
- 1 pinch of salt
- Liquid candy
Elaboration
- Chop the bread by cutting it first and then, with the help of your hands, break it into as small pieces as possible.
- Put the bread in a saucepan . You can do it in a bowl, but the pans have more depth and the bread soaks 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 largest pieces of bread.
- In a saucepan, make a caramel with 3 tablespoons of sugar, letting it cook over medium-high heat until it is golden in color (do not mix it or move it with a spoon or spatula, or it will crystallize). We must be careful because the caramel does burn bitter, so you have to be very careful.
- Put the caramel in the bottom of our Le Creuset terrine . I love using it because it has a lid and that prevents the pudding from browning on top too much.
- Get on the furnace to 180 grades. Place a recent (the largest you have, or the same oven tray) full of water at the bottom of the oven, and introduce the mold to cook the pudding in a bain-marie. Let it bake for about 50 minutes, until when you poke the pudding in the center with a toothpick it comes out clean. Let cool completely in the mold before putting it in the fridge for a couple of hours.
- Unmold and if we want to put the icing on the cake, serve with a little ice cream or whipped cream.
Le Creuset Ceramic Terrine and Efficient Bra Tall Casserole
Author of the recipe: Lola from 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