Ingredients
Scale
- ¾ cup granulated sugar (for caramel)
- 2 tablespoons water
- 1 can (14 oz / 400 g) sweetened condensed milk
- 1 can (13.5 oz / 400 ml) coconut milk
- 1 cup whole milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons grated coconut (optional)
Instructions
- Prepare the caramel: In a small saucepan, combine sugar and water. Cook over medium heat until the sugar melts and turns deep golden brown. Quickly pour the caramel into a pudding mold, swirling to coat the bottom and sides evenly. Set aside to cool and harden.
- Make the pudding mixture: In a blender, combine sweetened condensed milk, coconut milk, whole milk, eggs, and vanilla extract. Blend until smooth and creamy. For added texture, include grated coconut before blending.
- Assemble for baking: Pour the mixture into the caramel-lined mold. Tap gently to remove air bubbles. Cover the top with aluminum foil.
- Bake in a water bath: Place the mold in a larger baking dish and fill the outer dish halfway with hot water. Bake in a preheated oven at 180°C (350°F) for 50–60 minutes, or until the pudding is set but slightly jiggly in the center.
- Cool and refrigerate: Remove from the oven and allow to cool completely. Then refrigerate for at least 4 hours or overnight for the best flavor and texture.
- Unmold and serve: Run a knife around the edges of the mold. Invert onto a serving plate and gently lift the mold to release the pudding. The caramel will flow beautifully over the top. Serve chilled and enjoy.
Notes
You can adjust sweetness by reducing the condensed milk slightly if desired.
For a firmer texture, add one extra egg.
To enhance the tropical flavor, garnish with toasted coconut flakes before serving.
Always bake in a water bath to achieve a smooth and creamy consistency.
- Prep Time: 15
- Cook Time: 60