Coconut pudding with fluffy meringue and chocolate sauce

Coconut pudding with fluffy meringue and chocolate sauce
 
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This recipe was uploaded
by avhenneberke

 
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Ingredients

Ingredients
Method
 
  • for the pudding:
  • - 400gr granulated sugar
  • - 6 egg yolks (large and organic)
  • - 50gr cake flower
  • - 250ml whole milk
  • - 250ml coconut milk
  • - 200gr shredded coconut
  • - 1 1/2 tbsp pure vanilla extract (from Madagascar Bourbon)
  • for the meringue:
  • - 6 egg whites
  • - 6 tbsp of granulated sugar
  • for the chocolate sauce:
  • - 1 1/2 cups of milk
  • - 1 tbsp of unsalted butter
  • - 1/2 cup of cocoa powder
  • - 1/2 cup granulated sugar
  • - 1/2 tsp pure vanilla extract (from Madagascar Bourbon)
Preheat the over to 170ºC. Put the yolks into a bowl with the sugar and beat together. Add the milk, coconut milk, flower, shredded coconut and finally the vanilla extract.

Grease a pie dish with unsalted butter and sprinkle it with sugar. Pour the mixture in the pie dish and bake in your preheated oven for 45 to 50 minutes or until the top is slightly brown.

Whisk the egg whites until stiff, and slowly add 6 table spoons of sugar until it's all mixed in. Pile it on top of the pudding like you where making tiny mountains, then bake in the oven for further 15-20 minutes until the meringue is set and slightly browned.

When ready let it cool down completely and then put it in the fridge for about 1 hour.

In the meantime, put all the ingredients for the chocolate sauce in a sauce pan except the vanilla extract and bring it to a boil in medium heat. Cook for 2 minutes or until smooth. Remove from the heat and add the vanilla. Mix it well and let it cool down. You want this sauce to be smooth and thin. If you think the sauce is too thick you can add a bit more milk.

Remove the pudding from the fridge and drizzle the meringue with the chocolate sauce.


Coconut pudding with fluffy meringue and chocolate sauce

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This recipe was uploaded by avhenneberke

 
 
This recipe is very easy and delicious. A refreshing pudding with a fluffy meringue top and with the intense flavor of a grown up chocolate sauce. Perfect dessert to finish a summer lunch or dinner.

Method


Preheat the over to 170ºC. Put the yolks into a bowl with the sugar and beat together. Add the milk, coconut milk, flower, shredded coconut and finally the vanilla extract.

Grease a pie dish with unsalted butter and sprinkle it with sugar. Pour the mixture in the pie dish and bake in your preheated oven for 45 to 50 minutes or until the top is slightly brown.

Whisk the egg whites until stiff, and slowly add 6 table spoons of sugar until it's all mixed in. Pile it on top of the pudding like you where making tiny mountains, then bake in the oven for further 15-20 minutes until the meringue is set and slightly browned.

When ready let it cool down completely and then put it in the fridge for about 1 hour.

In the meantime, put all the ingredients for the chocolate sauce in a sauce pan except the vanilla extract and bring it to a boil in medium heat. Cook for 2 minutes or until smooth. Remove from the heat and add the vanilla. Mix it well and let it cool down. You want this sauce to be smooth and thin. If you think the sauce is too thick you can add a bit more milk.

Remove the pudding from the fridge and drizzle the meringue with the chocolate sauce.


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