Pudim de Coco

[Nay-nay]

Name of Recipe: Coconut Pudding
Ingredients:
Caramel
125g sugar
Custard
• 1 can of coconut milk (400g)
• 400g of milk (use the can from the coconut milk to measure the milk)
• 150-200g sugar
• 60 -70g corn flour
• 40 -50g of coconut
Preparation:
1.Heat 125g of sugar, slowly, in a heavy skillet, stirring constantly with a wooden spoon until sugar melts and is consistent, remove it from the heat and pour it into a mould. Set aside. (This could maybe be done in TMX but haven't tried it)
2.Put all the remaining  ingredients in TM, 90^oC, 6-7mins, sp4.
3.Put the custard in a pudding mould previously prepared with the caramel sauce and allow it to cool down.
4.Put the pudding in the fridge and remove it from the mould when it is really cold. 

Tips/Hints: I used 12 silicon cup cake moulds.
Serve with banana ice cream.
*Adapted from EdiblyAsian

[judydawn]

Yum, nice when summer hits us again down south Nay.

[Nay-nay]

We came to try this out as my daughter's school is involved with CWA Internation Day in a couple of weeks and the country this year is East Timor. She has to present a recipe as a 'Better Homes and Gardens' style chef and this is the recipe they gave her. I'm not sure how authentic this really is. It is like Creme caramel but it has no eggs in it. The caramel turns out more like toffee. But the coconut flavour is quite lovely. Do try.  

[judydawn]

Does she have to cook it in front of them Nay  - will she be using the TMX?

[Nay-nay]

Just a bit of a mock up scene then pulling out a dish 'that I prepared earlier'. LOL  I am trying to convince her to take my TM, but being 10 she is 'oh so wise' and said, 'no one will be able to make it at home' if she tells them how to cook it in the Thermie. 

[Cornish Cream]

Thanks for the recipe Nay-nay.My SIL has started to eat "wheat free" and this will be lovely dessert to make for her when she visits in November