Toasted Coconut Pudim
I didn't find this recipe in any book or on the back of a condensed milk can, I came up with this bad boy all by myself. I notice a lot of people love adding shredded coconut to their pudim, so while grocery shopping one day the toasted coconut screamed at me. It said "Add ME to the pudim, I will make it awesome." That's exactly what I did. The result was amazing. It tastes like something you might eat at a fancy restaraunt. It's soooo creamy. I'm not even all that big on coconut in my food either, so for me to endorse this one, it must be good. Follow the recipe below to understand what I mean.
- Pudim pan (bundt cake pan will do, too)
- Big spoon for stirring
- Pan big enough to create a water bath for the pudim while baking
- plate for turning finished pudim onto
- 1 can of condensed milk (If in Brazil, get the kind in a box, which is sem soro, and this kind is optimal for pudim making)
- 1 can of (creme de leite) milk cream + 1/4 cup milk (or just 1 cup of whole milk)
- 3 eggs
- 1 cup of sugar
- 1/4 cup water
- about 3/4 cup to 1 cup of toasted coconut flakes (coco queimado) The kind I use is shown in the picture above inside of the pudim pan.
(You can probably find this at any international food market in the states.)
9. Cover the pudim with foil and place into the bath inside of the oven.
Bake with foil on for one hour.
After one hour, remove the foil but keep it in the oven baking without foil for 40 more minutes. When a toothpick or whatever comes out clean, it's done. Some people like to take it out a few minutes before though. Depends on how you like it.... experiment to find out which you like the most.
Cover with a plate or foil and place in the fridge for at LEAST 3 hours. I leave mine in overnight because it tastes the absolute best that way. Completely chilled is best.
After removing from the fridge, run a knife around the sides and middle to break it away from the pan. Place the dish you are going to keep it in over the top of the pan and flip over quickly. Tap the bottom of the pan a little until you feel it fall into the dish.