Pudim De Coco Coconut Pudding East Timor Recipes

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COCONUT PUDDING



Coconut Pudding image

Rich and smooth. It takes half an hour to make, but it well worth the effort. Posting in response to a request. Plan ahead as it needs time to chill.

Provided by MarieRynr

Categories     Dessert

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8

1 cup white sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
3 cups milk
4 eggs
3 tablespoons butter
1 1/2 teaspoons vanilla extract
1 cup flaked coconut

Steps:

  • In a medium saucepan, combine sugar, flour and salt over a medium heat; gradually stir in milk.
  • Cook and stir over medium heat until the mixture is thick and bubbly.
  • Reduce heat to low and cook 2 minutes more.
  • Remove the pan from heat.
  • Separate the egg yolks from whites.
  • Beat the egg yolks slightly.
  • Gradually stir 1 cup of the hot mixture into yolks.
  • Return the egg mixture to the saucepan and bring the entire mixture to a gentle boil.
  • Cook and stir 2 minutes before removing the pan from heat.
  • Stir butter, vanilla, and coconut into the hot mixture.
  • Let cool 5 minutes, then pour into serving dishes and chill several hours until serving time.
  • The hot mixture can also be poured into a baked 9 inch pie crust for coconut cream pie.
  • Top with meringue and brown or just top with whipped cream.

BRAZILIAN STYLE FLAN (PUDIM DE LEITE CONDENSADO)



Brazilian Style Flan (Pudim de Leite Condensado) image

I learned to make this when we lived in Brazil. It has a wonderful, creamy texture without being too heavy. Melted syrup will run down sides, forming a caramel sauce. Serve cool with a dollop of whipped cream on the side. Top it with toasted coconut and serve with a garnish of tropical fruits such as mango or pineapple. Uma delicia!

Provided by PattyZumba

Categories     World Cuisine Recipes     Latin American     South American     Brazilian

Time 3h15m

Yield 8

Number Of Ingredients 5

1 cup white sugar
4 eggs, separated
1 (14 ounce) can sweetened condensed milk
¾ cup milk, plus
2 tablespoons milk

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Melt the sugar in a heavy saucepan over low heat, stirring constantly. Once the sugar becomes a golden brown syrup after about 10 minutes, pour it immediately into a round baking dish, swirling so that the syrup coats all sides of the dish. Set aside to cool.
  • Place the egg yolks into a blender and blend on medium for 5 minutes, then add condensed milk, 3/4 cup plus 2 tablespoons milk, and egg whites. Continue to blend until all ingredients are combined. Pour egg mixture into the baking dish and cover with aluminum foil. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
  • Bake in the preheated oven until a knife inserted 1 inch from the edge comes out clean, 45 to 50 minutes. The center of the flan will still be soft. Allow flan to cool before unmolding onto a plate. Refrigerate before serving.

Nutrition Facts : Calories 303.1 calories, Carbohydrate 53.1 g, Cholesterol 111.8 mg, Fat 7.3 g, Protein 7.9 g, SaturatedFat 3.8 g, Sodium 108.2 mg, Sugar 53.1 g

BEST PUDIM DE COCO



Best Pudim De Coco image

This is an adaptation of a recipe from my ex's mother. It is a Brazilian-style coconut flan. This is always a crowd pleaser at a dinner party. Fat-free condensed milk works fine (and with 5 eggs and coconut milk its probably a better idea anyway.)

Provided by Transylmania

Categories     Dessert

Time 1h20m

Yield 8-12 serving(s)

Number Of Ingredients 5

1 cup sugar
2 tablespoons water
1 (14 ounce) can sweetened condensed milk (fat-free ok)
1 (14 ounce) can coconut milk
5 eggs

Steps:

  • Oil a tube pan or souffle dish. Set aside.
  • In a small saucepan combine sugar and water. Heat over medium-high until sugar melts and turns golden brown. Pour the caramel into the oiled pan and let harden.
  • Heat oven to 350°F.
  • Whisk together the other ingredients. Pour into the caramel-lined pan. Cover with aluminum foil.
  • Fill a roasting pan halfway with hot water. Put the tube pan in the bain-marie and bake at 350 F for one hour, or until a knife inserted comes out clean.
  • With foil still on top, put the pudim into the refrigerator overnight.
  • Unmold onto a serving platter and serve. (If you have trouble with this try putting the bottom of the pan in warm water to loosen the caramel.

COCONUT PUDDING



Coconut Pudding image

This delicious coconut pudding has a creme brulee richness and exotic taste. Yum! Shake a dash of cardamom or cinnamon on top of each serving, if desired.

Provided by photobug843

Categories     Desserts     Custards and Pudding Recipes

Time 25m

Yield 4

Number Of Ingredients 6

2 cups coconut milk
⅓ cup white sugar
2 tablespoons cornstarch
2 tablespoons butter
2 egg yolks
1 teaspoon coconut extract

Steps:

  • Combine coconut milk, sugar, cornstarch, butter, egg yolks, and coconut extract in a medium saucepan over medium heat. Whisk to combine and melt butter and continue to cook until thickened, 4 to 7 minutes.
  • Pour pudding into individual portions and refrigerate to cool before serving, at least 15 to 20 minutes.

Nutrition Facts : Calories 382.1 calories, Carbohydrate 23.8 g, Cholesterol 117.7 mg, Fat 32.1 g, Fiber 1.3 g, Protein 3.7 g, SaturatedFat 25.8 g, Sodium 60 mg, Sugar 16.7 g

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