Coconut Pudding With Caramel Sauce Recipes

Steps:

• Sprinkle gelatin over 1/2 cup water, and let stand until softened, about 5 minutes. Spray a 10-inch round nonstick springform pan with nonstick cooking spray; set aside.
• Bring half-and-half to a boil in a large saucepan over medium-high heat. Add gelatin mixture and sugar and cook, stirring, until gelatin and sugar have dissolved. Remove from heat and let cool slightly.
• Stir in almond extract and grated coconut; stir in whipped cream. Transfer pudding to prepared springform pan and transfer to refrigerator until chilled and set, 2 to 3 hours.
• Unmold pudding onto a serving platter and sprinkle with shaved coconut. Serve with caramel sauce.

Steps:

• Combine coconut milk, sugar, cornstarch, butter, egg yolks, and coconut extract in a medium saucepan over medium heat. Whisk to combine and melt butter and continue to cook until thickened, 4 to 7 minutes.
• Pour pudding into individual portions and refrigerate to cool before serving, at least 15 to 20 minutes.

Steps:

• In a large bowl, whisk the first 6 ingredients until blended. Gently stir in bread, mango and coconut flakes. Transfer to a greased 3-quart slow cooker. Cook, covered, on low until puffed and edges are dark golden, about 3 hours., In a small heavy saucepan, heat butter and brown sugar over medium-low heat until blended. Whisk in water and yolk. Cook and stir until mixture is slightly thickened and a thermometer reads 175°, about 10 minutes. Do not allow to boil. Immediately transfer to a bowl; stir in rum extract. Serve warm bread pudding with rum sauce. If desired, top with additional coconut.

Steps:

• 1) Preheat oven to 350 degrees F. Beat cream cheese at low speed with an electric mixer until creamy and smoothed. Add 1 cup sugar and eggs, and beat at medium speed for 2 minutes or until sugar is dissolved. Stir in 2 cups milk, 1 cup cream of coconut, and 3 Tbsp. melted butter, stir in bread cubes. Let stand 5 minutes.
• 2) Coat 13 x 9" baking dish with cooking spray. Pour bread mixture into dish. Bake at 350°F for 35 minutes or until set.
• 3) Stir together flaked coconut, pecans and 3 Tbsp. melted butter. Sprinkle coconut mixture over baked pudding, and bake 5 to 8 more minutes or until browned.
• 4) Stir together remaining 1/2 cup milk and 1/2 cup cream of coconut. Cook remaining 1/2 cup sugar in a medium sized heavy saucepan over low heat, stirring constantly 3 minutes or until sugar is caramelized and mixture becomes a light brown syrup. Stir in milk mixture and cook, stirring occasionally, 3 minutes or until sauce is thickened slightly and sugar is dissolved. Stir in remaining 2 Tbsp. melted butter. Cut bread pudding into 8 to 10 servings with caramelized sauce.

Steps:

• In a large heavy saucepan, combine 3/4 cup sugar and cornstarch; stir in milk until smooth. Cook and stir over medium heat until thick and bubbly; cook and stir 2 minutes more. Remove from heat. , In a bowl, beat egg yolks. Stir 1 cup hot milk mixture into yolks; return all to pan, stirring constantly. Bring to a gentle boil over medium heat; cook and stir 2 minutes longer. Remove from the heat. Stir in coconut and vanilla. Cool to lukewarm without stirring., Pour into an ungreased 8-in. square baking dish. In a large bowl and with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over pudding, sealing to edges. Bake, uncovered, at 350° for 10-15 minutes. Serve warm.

Steps:

• Butter or oil a 30 x 25cm baking tin, at least 5cm deep, and line with baking parchment.
• Put the dates in a heatproof bowl. In a small pan, bring the rum and 300ml water to the boil, then pour over the dates. Stir, then cover and leave to soak for 20 mins. Heat the oven to 190C/170C fan/gas 5.
• Put the suet and sugar in a large bowl and stir to combine. Add the eggs one at a time, mixing well after each addition. Add the vanilla and mixed spice, then sift in the flour and bicarb, folding these into the mixture until nearly combined. Add the dates with their liquor and mix to combine.
• Pour the mixture into the prepared tin and bake on the middle shelf of the oven for 40 mins, or until a skewer inserted into the middle comes out with just a few moist crumbs clinging.
• Meanwhile, to make the caramel, tip the coconut milk into a heavy-based non-stick saucepan and whisk until smooth. Bring to the boil over a high heat and boil rapidly, stirring occasionally, for about 40 mins until reduced and starting to thicken. Sprinkle in the sugar and whisk well. (Reheat before serving if necessary.)
• Once the pudding is cooked, remove from the oven and leave to stand for 5 mins. Cut into squares and serve warm, topped with the hot coconut caramel and sprinkled with toasted coconut flakes.