This is my mother-in-law’s Caribbean coconut pudding family recipe! I must say it is very sweet, but it is an absolute delight. When I make this pudding, I use small individual custard cups or small bowls.
Caribbean coconut pudding
The pudding needs to be stored in the refrigerator for 4 to 12 hours before serving.
- 4 eggs
- 1 can of sweet, condensed milk (400 g)
- 1 tbsp vanilla extract
- 1 can of light coconut milk (400 g)
- Zest of one lime
- 50 g sugar or liquid caramel
- 1 can of condensed milk (400 g)
- 1 cake tin
- 1 large baking dish (larger than the cake tin)
- Step 1 Prepare the golden caramel by heating the 50 g sugar in a thick bottom pan on high heat.
- Step 2 Pour the liquid caramel in a nice cake tin. Be careful it’s very hot. The caramel will rapidly harden at the bottom of the mould. That is normal.
- Step 3 Preheat the oven to 180° (th 6). Mix the eggs with the milks and add the lime zests and the vanilla extract.
- Step 4 Now, gently pour the preparation in the cake tin and place it in the larger baking dish. Fill it with hot water as the baking requires double-boiling, and place in the oven. You‘ll know when the pudding is done when the knife blade you insert through the pudding comes out clean. Have a first check after 30 minutes. If it still looks a bit creamy, bake for another 5 to 10 minutes.
- Step 5 Let it cool down and place in the refrigerator at least 4 hours before unmolding in a proper dish to serve.