Coconut pudding with caramel sauce
Description
Preparing this dish consists of two main stages – making the pudding and the caramel. For the pudding, prepare a coconut mixture with cream and gelatin, then let it set thoroughly in the refrigerator. Pour the pudding into molds beforehand. To make the caramel, melt butter, add a cup of sugar, and stir until dissolved. Pour in half a cup of heavy cream, add vanilla and a pinch of salt. Stir well, add egg yolk, and cook, stirring constantly, until thickened. Remove the set pudding from the molds, drizzle with cooled caramel, and serve.
Instructions
- 1
Step 1
For this dish, you need fresh coconut flesh. Store-bought coconut flakes won't work. Grate one and a half cups using a grater.
- 2
Step 2
Dissolve the gelatin in hot cream (20%) and mix with coconut. Cool slightly.
- 3
Step 3
Whip one and a half cups of heavy cream with half a cup of sugar and a spoonful of vanilla. Mix with the coconut mixture.
- 4
Step 4
Grease the pudding molds with vegetable oil, pour in the coconut mixture, and refrigerate overnight to set completely.
- 5
Step 5
Melt the butter, add a cup of sugar, and stir until dissolved. Pour in half a cup of heavy cream, add vanilla and a pinch of salt. Mix well, add the egg yolk, and cook, stirring constantly, until thickened. Remove the set pudding from the mold, drizzle with cooled caramel, and serve.