You take a loaf pan and cover it with plenty of caramel. The caramel later becomes liquid and is the sauce for the pudding - as you know it with the flans and puddings in Portugal, Spain, etc.
Bring the milk and desiccated coconut to the boil while stirring. Put the pot on its side. Beat eggs with sugar until frothy. Add coconut milk and beat again with the hand mixer.
Pour the mixture into the loaf pan and bake in a water bath at 160 degrees in a preheated oven for 50 minutes. Please leave the oven closed.
Let the pudding cool well in the tin before turning it out. Sprinkle with powdered sugar or desiccated coconut. Finished!
Ingredients
Print Recipe
Pin Recipe