Again we return with one of those desserts inspired by bread pudding. In this case we are not going to take advantage of the bread but those croissants or ensaimadas that we have left for breakfast and for the next day they do not remain so fresh. This pudding we can, and we must, prepare it in advance, refrigerate it and take it away in a tupperware outside the home. Do we eat it on the beach or in the mountains?

Coconut pudding and some pastries

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This coconut pudding is delicious and preparing it is very easy. Do you dare to try it?

Ángela

Kitchen: cuisine
Recipe type: dessert
Rations: 8

Total time:

Ingredients

1 liter of milk
5 eggs
2 or 3 ensaimadas or large croissants
8 tablespoons sugar
10 tablespoons of grated coconut
1 splash of liquor or coconut milk
candy

Preparation

Caramelize the walls and the bottom of a square mold suitable for the oven and reserve.
Crumble the pastries and distribute the pieces on top of the caramel. We sprinkle a little less than half of the coconut.
Bring the milk, coconut cream, cinnamon, and sugar to a boil in a saucepan so that everything blends well and remove.
We beat the eggs and add them to the milk little by little and without stopping stirring with some rods. Pour the rest of the grated coconut and pour over the mold.
Cook the pudding in a bain-marie in a preheated oven at about 190 degrees until we see that it has set. Let cool out of the oven before refrigerating and unmolding. We decorate with grated coconut.

Recipe inspired by the image of fineartamerica

Recetín

Coconut pudding and some pastries