Pudin di Coco (Coconut Pudding)

Beth M.


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!


★★★★★ 1 vote

2 Hr
30 Min


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

How to Make Pudin di Coco (Coconut Pudding)


  • 1Dissolve 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.
  • 2Continue 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.
  • 3Beat 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.
  • 4This 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.

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About Pudin di Coco (Coconut Pudding)

Course/Dish: Puddings

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