Coconut Pudding
Coconut Pudding
CocadaCocada is made all over Mexico. It's traditional to flavor this Mexican dessert with sherry and decorate the top with toasted almonds.
Equipment
Ingrediënten
Makes 4 servings
- ¼ cup sugar
- 2 tablespoons water
- 1 cinnamon stick Mexican canela or Ceylon variety preferred
- ½ cup about 2 ounces lightly packed sweetened flaked coconut
- ⅛ teaspoon salt
- 1¼ cups plus ¼ cup whole milk
- 2 large eggs
- 1 tablespoon dry sherry such as amontillado
- ¼ teaspoon pure vanilla extract
- Toasted slivered almonds for garnish
Instructies
- In a medium saucepan, boil the sugar, water, and cinnamon stick 5 minutes.
- Remove the cinnamon stick.
- Add the coconut and cook, stirring, until all of the syrup is absorbed, about 5 minutes.
- Add the salt and 1¼ cups of the milk.
- Cook, over medium heat, stirring until the mixture comes to a boil, then turn off the heat and let the mixture sit in the pan while beating the eggs.
- In a small bowl, beat the eggs with the remaining ¼ cup of milk.
- Stir ½ cup of the hot pudding into the beaten eggs and then stir the egg mixture into the hot coconut mixture.
- Return the pan to the heat and cook, over low heat, stirring constantly, until the pudding is hot and thickens slightly, about 5 to 7 minutes.
- (Do not boil, or the pudding might curdle.
- ) Stir in the sherry and vanilla.
- Pour into 4 individual serving dishes.
- Refrigerate at least 6 hours or overnight.
- Serve cold with toasted almonds scattered on top.
Notes / Tips / Wine Advice:
Store covered in the refrigerator up to 3 days.
