Brazilian Coconut Pão de Leite
A warm and dense Brazilian coconut pudding dessert. Rich, creamy, and utterly delicious.
Ingredients
- ●1 can (14 oz) coconut milkfull-fat can
- ●4 large egg yolksroom temperature
- ●1/2 cup sugargranulated
- ●1/4 cup unsweetened shredded coconuttoasted
- ●2 tablespoons cornstarchplain
- ●1/4 teaspoon saltfine
- ●1/2 teaspoon vanilla extractpure
Instructions
- 1
Preheat oven to 350°F (175°C).
- 2
In a medium saucepan, whisk together coconut milk, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
- 3
Reduce the heat to low and simmer for 2-3 minutes, or until the pudding thickens.
- 4
Remove the saucepan from the heat and stir in the vanilla extract.
- 5
In a small bowl, whisk together the egg yolks. Temper the egg yolks by slowly pouring the warm pudding mixture into the egg yolks, whisking constantly.
- 6
Return the saucepan to the stovetop and cook over low heat, stirring constantly, until the mixture thickens to your liking.
- 7
Remove the saucepan from the heat and stir in the toasted shredded coconut.
- 8
Pour the pudding mixture into 4-6 small ramekins or cups.
- 9
Place the ramekins in a large baking dish and add hot water to come halfway up the sides of the ramekins.
- 10
Bake for 25-30 minutes, or until the puddings are set and the edges are lightly golden brown.
- 11
Remove the ramekins from the baking dish and let them cool to room temperature.
- 12
Cover and refrigerate for at least 2 hours, or until chilled and set.