Coconut Pudding
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Ingredients
for
4
- For the pudding
- 400 milliliters Coconut milk (sweetened, canned)
- 150 grams sugar
- 4 eggs
- 30 grams dried Shredded coconut
- 1 generous pinch Saffron
- 1 tablespoon lemon juice
- For serving
- 4 Portion forms (each about 150 ml)
- butter (for pans)
- Lemon peel (for garnish)
Preparation steps
1.
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.
2.
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.
