Este pudim de coco é a sobremesa tropical por excelência. Com a textura aveludada do pudim flan clássico e o sabor intenso e cremoso do leite de coco, é uma sobremesa elegante e surpreendentemente fácil de fazer. O contraste do caramelo dourado com o pudim suave torna cada colherada uma delícia.

Ingredientes

  • 3/4 xícara de açúcar granulado
  • 2 latas (880ml) de leite de coco
  • 1 lata (440ml) de leite condensado
  • 4 ovos grandes
  • 1 colher de chá de extrato de coco
  • Creme batido
  • Coco ralado torrado a gosto

Preparação

  1. Pré-aquece o forno a 180ºC.
  2. Aqueça o açúcar em uma panela muito forte em fogo médio-lento. Misture o açúcar constantemente, por 5 a 7 minutos ou até que ele se dissolva e adquira a cor da laranja. Despeje o açúcar no fundo de uma forma profunda de 9 polegadas de diâmetro e distribua rapidamente para o fundo e os lados para revesti-los.
  3. Coloca leite de coco, leite condensado, ovos e extrato de coco no liquidificador. Misture os ingredientes por 5 segundos. Deite na forma preparada; Cubra levemente com papel alumínio. Coloque a forma em uma bandeja de banho-maria com água quente de uma polegada de profundidade.
  4. Assa por 1 hora e 15 minutos ou até que uma faca no centro saia limpa. Retire o pudim da água. Deixe esfriar em uma prateleira de metal. Leve à geladeira por 4 horas ou durante a noite.
  5. Para servir, passe uma pequena espátula ao redor da borda da forma. Inverta-o sobre um prato. Vire-o; Agite um pouco para deixá-lo ir. Decore o pudim com chantilly e coco ralado.
  6. Cria 8 porções.

For our friends who dream of tropical flavours, here is the English version of this recipe.

Coconut Flan

This Coconut Flan is a luscious, creamy dessert that transports you straight to the tropics. It marries the rich, custardy texture of a classic Spanish flan with the unmistakable flavour of coconut, creating a dessert that is both elegant and intensely comforting. The magic lies in its simplicity and the beautiful contrast between the dark, slightly bitter caramel and the sweet, smooth custard.

The recipe is baked in a bain-marie, or water bath, which is a crucial step. This technique ensures that the flan cooks gently and evenly, preventing the eggs from curdling and resulting in that signature silky-smooth texture. It’s a simple method that guarantees a perfect, professional-quality dessert every time.

This flan is a fantastic make-ahead dessert, as it needs to chill for several hours, or preferably overnight, to allow the custard to set fully and the flavours to meld. When inverted, the caramel melts into a beautiful golden sauce that pools around the base. Serve it chilled, topped with whipped cream and a sprinkle of toasted coconut for extra texture and flavour.

Ingredients

  • 3/4 cup granulated sugar
  • 2 cans (880ml total) coconut milk
  • 1 can (440ml) condensed milk
  • 4 large eggs
  • 1 tsp coconut extract
  • Whipped cream
  • Toasted shredded coconut, to taste

Method

  1. Preheat the oven to 180°C (350°F).
  2. Heat the sugar in a heavy-bottomed saucepan over a medium-low heat. Stir the sugar constantly for 5 to 7 minutes until it dissolves and turns an amber colour. Quickly pour the caramel into the bottom of a deep, 9-inch round cake pan, swirling to coat the bottom and slightly up the sides.
  3. Place the coconut milk, condensed milk, eggs, and coconut extract in a blender. Blend the ingredients for about 5 seconds until just combined. Pour the mixture into the prepared pan and cover loosely with foil. Place the pan into a larger baking pan and create a water bath by pouring hot water into the larger pan until it comes about one inch up the sides of the cake pan.
  4. Bake for 1 hour and 15 minutes, or until a knife inserted into the centre comes out clean. Remove the flan from the water bath and let it cool on a wire rack. Refrigerate for 4 hours or overnight.
  5. To serve, run a small spatula around the edge of the pan. Invert it onto a serving platter with a rim. Give it a little shake to release it. Garnish the flan with whipped cream and toasted shredded coconut.
  6. Makes 8 servings.