pudin di coco (coconut pudding)
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!
prep time
2 Hr
cook time
30 Min
method
---
yield
4-6
Ingredients
- 2 tablespoons gelatin
- 1/4 cup rum; light kind
- 3 - egg yolks, beaten until creamy
- 1/4 cup sugar
- 1 cup coconut milk, unsweetened
- 1 cup milk
- 3 - egg whites
- 1 pinch of salt
- 1/4 cup sugar
- 1 cup heavy cream
- - curacao liquer
How To Make pudin di coco (coconut pudding)
-
Step 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. -
Step 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.
-
Step 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.
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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