Pudim de Coco (Coconut Pudding - East Timor)

1. 1

   Heat oven to 350 degrees F.

2. 2

   Heat 1 cup of sugar, slowly, in a heavy skillet, stirring constantly with a wooden spoon until sugar melts and is free of lumps.

3. 3

   When the sugar turns a caramel color, remove it from the heat and pour it into a 6-cup mold.

4. 4

   Set aside.

5. 5

   Beat the eggs with 2 cups sugar, until fluffy.

6. 6

   Place flour in a small bowl and add 2 tablespoons coconut milk, one at a time until mixture is smooth.

7. 7

   Add the flour mixture to the coconut milk, mix well and then add to the egg mixture.

8. 8

   Pour mixture over into mold over caramelized sugar.

9. 9

   Place the mold in a large baking pan filled with 1 inch of hot water to create a bain-marie.

10. 10

    Bake for 40 minutes.

11. 11

    Remove from water bath immediately.

12. 12

    Cool for 20 minutes then invert onto a serving dish and chill for 6 to 8 hours.

13. 13

    To serve, sprinkle with freshly grated coconut if desired.

14. 14

    Cook's Note: Instead of grating a fresh coconut I have used frozen fresh coconut found the freezer department of most supermarkets.

15. 15

    It works just as well.

* Per serving · 4 servings · Values may vary.

No additional tips available.