PUDIN DI COCO (COCONUT PUDDING)
After enjoying a special dinner at a fine hill-top restaurant, overlooking the water in Willemstedt, we had the lightest gelatin dessert, with an unusual orange liquer drizzled over it. Today I want to recreate this recipe, and have most of the ingredients. Curacao liquer is the topping, and it comes in blue, orange, or...
Provided by Beth M.
Categories Puddings
Time 2h30m
Number Of Ingredients 11
Steps:
- 1. Dissolve 2 Tbs.gelatin in 1/4 cup rum. In a saucepan combine 3 egg yolks, beaten until creamy with 1/4 cup sugar. Stir in 1 c.coconut milk and 1 cup milk.
- 2. Continue stirring and cooking over low heat, until thickened. Now mix in the gelatin until it dissolves.Chill in the refrigerator until it thickens. Beat egg whites and a pinch of salt, and add 1/4 cup sugar. Beat heavy cream separately.
- 3. Beat the custard mixture with a wire whisk, then fold it gently into the egg whites. Fold in the whipped cream. Spoon it into individual dishes or one large/party serving bowl.
- 4. This was served with Curacao drizzed over the top, served in a clear parfait glass. *Adapt it with your choice of topping or serve with Lime Sauce, recipe posted.
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