Coconut pudding with exotic fruits

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Mix grated coconut and milk. Grease 8 moulds (each containing 100-125 ml) and sprinkle with sugar. Cut the vanilla pod lengthwise and scrape out the pulp. Cream soft butter, 100 sugar, salt and vanilla pulp.

2. 2

   Add the egg yolks one by one and stir in. Fold in grated coconut. Beat the egg whites until stiff and finally add the remaining sugar and fold in well. Fold the beaten egg whites into the coconut cream in portions.

3. 3

   Distribute into the prepared moulds. Place the ramekins in a wide casserole dish and pour boiling water over them. Place the mould in the preheated oven (electric range: 150 °C/ gas: level 1) and bake for approx. 45 minutes.

4. 4

   In the meantime peel and chop the mango. Peel and halve the papaya, remove the seeds and cut the flesh into fine cubes. Peel oranges so that the white skin is completely removed.

5. 5

   Remove the fillets with a sharp knife between the parting skins. Squeeze the parting skins, collect the juice and put aside. Wash the carambola, dab dry and cut into slices. Clean the pineapple and cut into pieces.

6. 6

   Wash the lime, dab dry and finely grate the peel. Squeeze lime and mix with cachaça, brown sugar, lime zest and orange juice. Add the fruits to the marinade. Lift the finished coconut pudding out of the water bath and let it rest for about 5 minutes.

7. 7

   Remove from the edge with a knife, turn over onto plates and decorate with coconut chips and mint. Serve with exotic fruits.

Nutrition Facts

KCAL
290 kcal

CARBS
33 g

FATS
14 g

PROTEINS
5 g