Best 4 Best Pudim De Coco Recipes
In the realm of delectable desserts, few can rival the allure of pudim de coco, a Brazilian coconut pudding that tantalizes taste buds with its creamy texture and symphony of flavors. This culinary delight, born from the vibrant culinary traditions of Brazil, has captivated hearts and palates worldwide. Our curated collection of pudim de coco recipes offers a delightful journey into the world of this iconic dessert. From classic renditions to innovative twists, each recipe promises a unique gustatory experience. Indulge in the velvety smoothness of our traditional pudim de coco, where the essence of coconut harmoniously blends with the richness of condensed milk and eggs, creating a dessert that is both comforting and sophisticated. Embark on a culinary adventure with our vegan pudim de coco, a delightful dairy-free alternative that retains all the charm and flavor of the original. For those seeking a touch of indulgence, our pudim de coco com chocolate beckons with its luscious layers of chocolate and coconut, a decadent treat that is sure to satisfy any sweet craving. And for a taste of Brazil's festive spirit, our pudim de coco natalino, adorned with colorful sprinkles and a touch of cinnamon, captures the magic of the holiday season.
Let's cook with our recipes!
BRAZILIAN STYLE FLAN (PUDIM DE LEITE CONDENSADO)
I learned to make this when we lived in Brazil. It has a wonderful, creamy texture without being too heavy. Melted syrup will run down sides, forming a caramel sauce. Serve cool with a dollop of whipped cream on the side. Top it with toasted coconut and serve with a garnish of tropical fruits such as mango or pineapple. Uma delicia!
Provided by PattyZumba
Categories World Cuisine Recipes Latin American South American Brazilian
Time 3h15m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Melt the sugar in a heavy saucepan over low heat, stirring constantly. Once the sugar becomes a golden brown syrup after about 10 minutes, pour it immediately into a round baking dish, swirling so that the syrup coats all sides of the dish. Set aside to cool.
- Place the egg yolks into a blender and blend on medium for 5 minutes, then add condensed milk, 3/4 cup plus 2 tablespoons milk, and egg whites. Continue to blend until all ingredients are combined. Pour egg mixture into the baking dish and cover with aluminum foil. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
- Bake in the preheated oven until a knife inserted 1 inch from the edge comes out clean, 45 to 50 minutes. The center of the flan will still be soft. Allow flan to cool before unmolding onto a plate. Refrigerate before serving.
Nutrition Facts : Calories 303.1 calories, Carbohydrate 53.1 g, Cholesterol 111.8 mg, Fat 7.3 g, Protein 7.9 g, SaturatedFat 3.8 g, Sodium 108.2 mg, Sugar 53.1 g
BEST PUDIM DE COCO
This is an adaptation of a recipe from my ex's mother. It is a Brazilian-style coconut flan. This is always a crowd pleaser at a dinner party. Fat-free condensed milk works fine (and with 5 eggs and coconut milk its probably a better idea anyway.)
Provided by Transylmania
Categories Dessert
Time 1h20m
Yield 8-12 serving(s)
Number Of Ingredients 5
Steps:
- Oil a tube pan or souffle dish. Set aside.
- In a small saucepan combine sugar and water. Heat over medium-high until sugar melts and turns golden brown. Pour the caramel into the oiled pan and let harden.
- Heat oven to 350°F.
- Whisk together the other ingredients. Pour into the caramel-lined pan. Cover with aluminum foil.
- Fill a roasting pan halfway with hot water. Put the tube pan in the bain-marie and bake at 350 F for one hour, or until a knife inserted comes out clean.
- With foil still on top, put the pudim into the refrigerator overnight.
- Unmold onto a serving platter and serve. (If you have trouble with this try putting the bottom of the pan in warm water to loosen the caramel.
TURRON DE COCO
Last year, I decided to host friends who were staying in Miami for Nochebuena, the traditional Cuban Christmas Eve dinner. Knowing a few would be missing home, I asked everyone to bring one thing that meant the holidays to them. I might have been more specific, because I ended up with no fewer than 10 boxes of Spanish turron. Apart from the roast pork drenched in mojo and white rice and black beans, sliced turrones served on trays at the end of the night are a requirement at every Cuban holiday. Traditionally made with marcona almonds, everyone has their favorites - whether it's soft and fudgy Jijona, nougat-like Alicante, or egg-rich yema tostada. Looking for my own hostess gift, I decided try my hand at turron de coco - creamy shredded coconut cooked down with condensed milk and brightened with orange zest and a few drops of vanilla. A perfect blank slate for experimentation, it sets up quickly and can be boxed up to take. Of course, you might want to call first, but really, you can never have too many.
Provided by Food Network
Categories dessert
Time 55m
Yield 16 1-inch squares
Number Of Ingredients 8
Steps:
- Grease an 8-inch baking pan and line with parchment paper, allowing overhang on all sides.
- In a medium-size heavy saucepan, combine condensed milk, coconut milk, butter, orange zest and shredded coconut. Stir constantly over medium heat until it begins to pull away from the pan and clumps together, about 10 minutes. Off heat, stir in the vanilla while still warm.
- Pour into the prepared pan then spread evenly with an offset spatula until smooth. Bring to room temperature then wrap and chill until firm, at least 2 hours.
- Place chocolate in a heatproof mixing bowl and set over a pot of gently simmering water. Stir constantly until the chocolate is completely melted. Off heat, stir in the grapeseed oil.
- While still in the pan, pour half of the melted chocolate over the coconut mixture and spread in an even layer. Chill in the freezer until set, about 10 minutes. Lift out of the pan and gently turn onto a layer of parchment or wax paper. Pour remaining chocolate over coconut and spread in even layers so that it is coated on both sides. Return to freezer until set, an additional 10 minutes. Peel off of wax paper, trim on all sides, and cut into two rectangular tablets. Cut into desired shapes.
HOMEMADE CHOCOLATE PUDDING
This delightful pudding is always a treat and easy to whip up using common pantry ingredients. I usually top the pudding with M&M's. My husband likes whipped topping on his and our daughter loves to dip fresh strawberries in hers. -Carrina Cooper, McAlpin, Florida
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a heavy saucepan, combine sugar, cocoa, cornstarch and salt. Gradually add milk. Bring to a boil over medium heat; boil and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Spoon into individual serving dishes. Chill until serving. If desired, garnish with whipped cream and M&M's.
Nutrition Facts : Calories 196 calories, Fat 4g fat, Cholesterol 2mg cholesterol, Sodium 244mg sodium, Carbohydrate 38g carbohydrate, Fiber 5g protein.
Tips:
- Use fresh coconut milk. Fresh coconut milk will give your pudim a richer, more flavorful taste. If you don't have access to fresh coconut milk, you can use canned coconut milk, but be sure to use full-fat coconut milk for the best results.
- Don't overcook the pudim. The pudim should be cooked until it is just set in the center. Overcooking will make the pudim dry and rubbery.
- Chill the pudim before serving. Chilling the pudim will help it to set and firm up. You can chill the pudim for at least 4 hours, or overnight.
- Serve the pudim with your favorite toppings. Some popular toppings for pudim include grated coconut, whipped cream, and fruit. You can also drizzle the pudim with chocolate sauce or caramel sauce.
Conclusion:
Pudim de coco is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy texture, rich coconut flavor, and simple ingredients, pudim de coco is sure to be a hit with everyone. So next time you're looking for a special dessert, give pudim de coco a try. You won't be disappointed.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #5-ingredients-or-less #desserts #eggs-dairy #brazilian #easy #dinner-party #puddings-and-mousses #south-american #dietary #low-sodium #low-in-something #4-hours-or-less
You'll also love
