Coconut Pudding

Name: Coconut Pudding
Total time: 1 h 15 min
Yield: 4
Cuisine: Asian
Ingredients: 400 milliliters Coconut milk (sweetened, canned); 150 grams sugar; 4 eggs; 30 grams dried Shredded coconut; 1 generous pinch Saffron; 1 Tbsp lemon juice; 4 Portion forms (each about 150 ml); butter (for pans); Lemon peel (for garnish)

Average: 5 (1 vote)

(1 vote)

Rate recipe

Save

Health Score:

6,8 / 10

Difficulty:

easy

Difficulty

Preparation:

1 hr 15 min.

Preparation

Ingredients

for

servings

For the pudding: 400 milliliters Coconut milk (sweetened, canned); 150 grams sugar; 4 eggs; 30 grams dried Shredded coconut; 1 generous pinch Saffron; 1 Tbsp lemon juice

For serving: 4 Portion forms (each about 150 ml); butter (for pans); Lemon peel (for garnish)

How healthy are the main ingredients?

Coconut milk sugar egg

print shopping list

Preparation steps

For the pudding: Heat coconut milk, grated coconut, sugar, lemon juice and saffron in a saucepan slowly and stir until sugar dissolves. Remove from heat, allow to cool, stir in beaten eggs and pour mixture into ramekins.

Place ramekins in a suitable baking dish about 2 cm (approximately 3/4 inch deep.) Pour hot water into dish, carefully place into preheated oven at 180°C (approximately 350°F) and cook about 45 minutes until center of pudding is firm. Remove and let cool. Garnish with lemon zest.