Coconut puddings

Coconut puddings

Dulce de coco

By
From
My Abuelo's Mexican Feast
Makes
4

Ingredients

Quantity Ingredient
1 fresh coconut, flesh grated
or 300g store-bought soft shredded coconut
250ml coconut water
220g sugar
3 egg yolks
60ml dry sherry

Method

  1. Carefully halve the coconut using a hammer or heavy butcher‘s knife.
  2. With a very sharp knife, loosen the white flesh from the coconut shell. It will come away easily. Grate the coconut into a deep saucepan. Add the coconut water and sugar. Bring to the boil over a high heat and then simmer until the coconut becomes translucent and the syrup has thickened slightly, about 15 minutes.
  3. Remove from the heat and allow to cool a little.
  4. Meanwhile, beat the egg yolks with the sherry in a bowl for about 2 minutes. Add the egg mixture to the pan with the coconut and return to the stove over a low heat. Stirring often to prevent it from burning, cook until the mixture has thickened. This should take around 15 minutes. Remove from the stove and allow to cool completely.
  5. To serve, pour into four individual ramekins and, using a kitchen blowtorch, torch the mixture until the surface is golden and caramelised. Serve immediately.
Tags:
Mexican
Latin
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again