Pudim de CocoCoconut Caramel Custard

Name: Pudim de Coco (Coconut Caramel Custard)
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Timor-Leste
Ingredients: 120 g White Sugar; 30 ml Water; 60 g White Sugar; 500 ml Coconut Milk; 5 pcs Egg; 5 ml Vanilla Extract; 2 g Salt; 1 l Water

Pudim de coco is a coconut variation of Portuguese-style caramel custard found in Timorese cooking. This version is gently steamed and thoroughly chilled before unmolding.

Prep

20m

Cook

50m

Serves

Estimated

Nutrition

Per serving

377kcal

Calories

Protein

25g

Fat

36g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Caramel

120g
White Sugar
30ml
Water

Custard

60g
White Sugar
500ml
Coconut Milk
5pcs
Egg
5ml
Vanilla Extract
2g
Salt

Steamer

1l
Water

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

5 steps

01
Combine the white sugar and water in a small saucepan. Cook over medium heat without stirring until deep amber, then pour into a heatproof mold and swirl to coat the base.
02
In a bowl, whisk the eggs and white sugar until smooth. Whisk in the coconut milk, vanilla extract, and salt without incorporating excessive air.
03
Strain the custard into the caramel-lined mold and cover the mold loosely with foil.
04
Bring the water in a steamer to a gentle simmer. Set the mold in the steamer, cover, and steam for 40 to 50 minutes, until the edges are set and the center still trembles slightly.
05
Cool for 30 minutes, then refrigerate at 4°C (40°F) for at least 4 hours before unmolding.

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