Pudin di Coco (Coconut Pudding)

Beth M.

By
@BakinTime

After enjoying a special dinner at a fine hill-top restaurant, overlooking the water in Willemstedt, we had the lightest gelatin dessert, with an unusual orange liquer drizzled over it. Today I want to recreate this recipe, and have most of the ingredients. Curacao liquer is the topping, and it comes in blue, orange, or uncolored clear, and I was only able to get the blue. This has a light orange taste, combined with the pudding it is light as a feather!


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Rating:

Comments:

Serves:

4-6

Prep:

2 Hr

Cook:

30 Min

Ingredients

2 Tbsp
gelatin
1/4 c
rum; light kind
3
egg yolks, beaten until creamy
1/4 c
sugar
1 c
coconut milk, unsweetened
1 c
milk
3
egg whites
1 pinch
of salt
1/4 c
sugar
1 c
heavy cream
curacao liquer

Directions Step-By-Step

1
Dissolve 2 Tbs.gelatin in 1/4 cup rum. In a saucepan combine 3 egg yolks, beaten until creamy with 1/4 cup sugar. Stir in 1 c.coconut milk and 1 cup milk.
2
Continue stirring and cooking over low heat, until thickened. Now mix in the gelatin until it dissolves.Chill in the refrigerator until it thickens. Beat egg whites and a pinch of salt, and add 1/4 cup sugar. Beat heavy cream separately.
3
Beat the custard mixture with a wire whisk, then fold it gently into the egg whites. Fold in the whipped cream. Spoon it into individual dishes or one large/party serving bowl.
4
This was served with Curacao drizzed over the top, served in a clear parfait glass. *Adapt it with your choice of topping or serve with Lime Sauce, recipe posted.

About this Recipe

Course/Dish: Puddings