Hello, everyone, today we’re going to learn how to make Creamy Pudding using simple ingredients. So grab your pen and paper to jot down the ingredients, then follow the complete preparation method.
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How to Make Creamy Coconut Pudding
This creamy coconut pudding recipe, no oven needed, is perfect for any occasion and always a hit. See below the list of all ingredients and required quantities. And then, a very complete preparation method with details of the recipe.
Recipe Ingredients:
For the Caramel Sauce:
- ½ cup of water
- 1 cup of granulated sugar
For the Pudding:
- 2 medium egg yolks
- 2 whole medium eggs
- 1 can of sweetened condensed milk (14 oz / 395g)
- 1 cup of whole milk (8.5 oz / 240g)
- ¾ cup of coconut milk (6.8 oz / 200ml)
- ½ cup of shredded coconut (1.8 oz / 50g) + extra for garnish
- Warm water as needed + a few drops of vinegar (for the water bath)
Instructions:
Caramel Sauce
First, place a saucepan over low heat and add 1 cup of granulated sugar. Let it melt slowly, stirring occasionally, until it turns into a golden caramel.
Next, carefully pour in ½ cup of water and continue stirring until all the sugar lumps dissolve completely, forming a smooth and uniform syrup.
Then, turn off the heat and wait a few moments until the bubbles subside. Right after that, pour the caramel into a 7-inch (18 cm) glass tube pan, reserving a small amount for the final touch. Using a spatula, spread the caramel all over the pan and set it aside.
Pudding
Now, in a mixing bowl, combine 1 can of sweetened condensed milk, 1 cup of whole milk, 1 bottle of coconut milk, 2 medium whole eggs, and 2 medium egg yolks.
Then, use a whisk to mix everything thoroughly until well combined. After that, add 1 packet of shredded dried coconut flakes and mix again to fully incorporate.
Next, pour this mixture into the caramel-coated pan. Immediately after, place the pan inside a larger pot and add warm water until it reaches halfway up the sides of the pan. Add a few drops of vinegar to the water to aid in the bain-marie cooking process.
Finally, cover the pan with aluminum foil (shiny side facing the food) and place it on the stove. Keep it on high heat until the water starts boiling. Then, reduce the heat to medium-low, cover the pot, and let it cook for about 25 to 30 minutes.
After this time, check the pudding’s consistency by inserting a thin knife. If it comes out clean and the pudding is firm, turn off the heat and let it cool completely.
Lastly, refrigerate for at least 6 hours, preferably overnight. To finish, remove it from the fridge, run a smooth knife around the edges, briefly heat the base over the stove, and unmold.
Serve with the reserved caramel sauce, sprinkle shredded coconut to taste, and enjoy your irresistible coconut pudding.
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