Pudin Di Coco Coconut Pudding Recipes

Steps:

• 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.

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:

• Mix together coconut milk, milk and half-and-half in a large mixing bowl. Fold the bread into the liquid, making certain all the cubes are moistened. Allow the bread to soak while you beat together the eggs, sugar and vanilla extract in a small mixing bowl. Add egg mixture to the soaked bread. Stir in 1/2 cup of the coconut flakes and the raisins.
• Grease a 13 x 9-inch baking pan with 1 tablespoon butter. Spoon the batter into the pan and sprinkle the remaining 2 tablespoons coconut flakes on top.
• Bake on the upper rack of a preheated 350 degrees F oven until the bread pudding has set and is golden brown on top, about 45 minutes. Cut the bread pudding into squares and serve hot, warm, or chilled, on its own or with mango slices.