Best 5 Pudim De Coco Coconut Pudding East Timor Recipes

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In the heart of East Timor, where the vibrant culture and stunning landscapes converge, there lies a culinary treasure that embodies the country's rich heritage: pudim de coco, also known as coconut pudding. This delectable dessert, a symphony of flavors and textures, is a testament to East Timor's culinary prowess. With its creamy coconut filling encased in a delicate caramel glaze, pudim de coco tantalizes the senses and leaves a lasting impression. This article presents a comprehensive guide to crafting this exquisite dessert, featuring three distinct recipes that cater to varying skill levels and preferences.

The first recipe, a classic rendition of pudim de coco, embodies the traditional flavors and techniques that have been passed down through generations. Using simple ingredients and a straightforward method, this recipe yields a rich and creamy pudding with a perfectly caramelized top. For those seeking a gluten-free alternative, the second recipe offers a delightful adaptation that utilizes almond flour, ensuring that everyone can indulge in this delectable treat. And for those with a sweet tooth and a penchant for experimentation, the third recipe incorporates chocolate, resulting in an irresistible fusion of flavors that will satisfy even the most discerning palate.

Here are our top 5 tried and tested recipes!

BESITOS DE COCO (COCONUT SMOOCHES)



Besitos de Coco (Coconut Smooches) image

Provided by Food Network

Categories     dessert

Number Of Ingredients 3

Meat of one fresh medium coconut, grated
1 cup water
1 1/2 cups dark brown sugar

Steps:

  • Combine the water and sugar in a heavy bottomed saucepan. Bring to a boil. Reduce the heat to low and cook, stirring occasionally, until it becomes like a hard ball or reaches 275 degrees F. Add the coconut and continue cooking until no steam rises from the pot and all the liquid has evaporated. Using a tablespoon, drop the coconut smooches onto a greased cookie sheet and let cool.

COCONUT PUDDING



Coconut Pudding image

Rich and smooth. It takes half an hour to make, but it well worth the effort. Posting in response to a request. Plan ahead as it needs time to chill.

Provided by MarieRynr

Categories     Dessert

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8

1 cup white sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
3 cups milk
4 eggs
3 tablespoons butter
1 1/2 teaspoons vanilla extract
1 cup flaked coconut

Steps:

  • In a medium saucepan, combine sugar, flour and salt over a medium heat; gradually stir in milk.
  • Cook and stir over medium heat until the mixture is thick and bubbly.
  • Reduce heat to low and cook 2 minutes more.
  • Remove the pan from heat.
  • Separate the egg yolks from whites.
  • Beat the egg yolks slightly.
  • Gradually stir 1 cup of the hot mixture into yolks.
  • Return the egg mixture to the saucepan and bring the entire mixture to a gentle boil.
  • Cook and stir 2 minutes before removing the pan from heat.
  • Stir butter, vanilla, and coconut into the hot mixture.
  • Let cool 5 minutes, then pour into serving dishes and chill several hours until serving time.
  • The hot mixture can also be poured into a baked 9 inch pie crust for coconut cream pie.
  • Top with meringue and brown or just top with whipped cream.

BRAZILIAN STYLE FLAN (PUDIM DE LEITE CONDENSADO)



Brazilian Style Flan (Pudim de Leite Condensado) image

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

1 cup white sugar
4 eggs, separated
1 (14 ounce) can sweetened condensed milk
¾ cup milk, plus
2 tablespoons milk

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



Best Pudim De Coco image

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

1 cup sugar
2 tablespoons water
1 (14 ounce) can sweetened condensed milk (fat-free ok)
1 (14 ounce) can coconut milk
5 eggs

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.

COCONUT BREAD PUDDING FROM PUERTO RICO/BUDIN DE COCO DE PUERTO RICO



Coconut Bread Pudding from Puerto Rico/Budin de Coco de Puerto Rico image

Provided by My Food and Family

Categories     Custards & Puddings

Time 1h

Number Of Ingredients 11

14 cans coconut milk
2 cups milk
0.5 cups halfand
1 pounds french bread
3 units eggs
0.75 cups granulated sugar
1.5 teaspoons vanilla extract
0.5 cups coconut flakes
0.333333333333 cups golden raisins
1 tablespoons butter
3 units mangos

Steps:

  • Mix together coconut milk, milk and half-and-half in a large mixing bowl. Fold the bread into the liquid, making certain all the cubes are moistened. Allow the bread to soak while you beat together the eggs, sugar and vanilla extract in a small mixing bowl. Add egg mixture to the soaked bread. Stir in 1/2 cup of the coconut flakes and the raisins.
  • Grease a 13 x 9-inch baking pan with 1 tablespoon butter. Spoon the batter into the pan and sprinkle the remaining 2 tablespoons coconut flakes on top.
  • Bake on the upper rack of a preheated 350 degrees F oven until the bread pudding has set and is golden brown on top, about 45 minutes. Cut the bread pudding into squares and serve hot, warm, or chilled, on its own or with mango slices.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

Tips:

  • If you want the coconut cream to be richer, use only the thick cream from the top of the can.
  • To make the pudding even smoother, blend the coconut cream and condensed milk until completely smooth before adding the eggs.
  • For a more intense coconut flavor, use freshly grated coconut instead of coconut flakes.
  • If you don't have a steamer, you can also cook the pudding in a bain-marie (water bath). To do this, place the pudding mold in a larger pan filled with water and bring the water to a simmer. Cover the pan and cook the pudding for the same amount of time as in the steamer.
  • Serve the pudding chilled, garnished with shredded or roasted coconut, fresh fruits, or a drizzle of caramel sauce.

Conclusion:

Pudim de coco is an easy and delicious dessert that is perfect for any occasion. It is a popular dish in East Timor, and it is also enjoyed in many other countries around the world. The pudding is made with simple ingredients that are easily accessible, and it can be prepared in just a few minutes. The result is a creamy, smooth, and flavorful pudding that is sure to please everyone.

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