Coconut pudding with exotic fruits

For 8 shapes
  • 100 g desiccated coconut
  • 50 ml Milk
  • 1/2 Vanilla pod
  • 25 g Butter
  • 125 g fine sugar
  • 1 pinch salt
  • 4 egg yolk
  • 2 protein
  • 1 Mango
  • 1 Papaya
  • 2 Oranges
  • 1 carambola
  • 1 Baby pineapple
  • 1 Limette
  • 2 cl Cachaça or rum (sugar cane schnapps)
  • 2 EL brown sugar
  • Coconut chips and mint
  • Fat and Sugar
75 minutes
Mix the desiccated coconut and milk. Grease 8 molds (100-125 ml each) and sprinkle with sugar. Cut the vanilla pod lengthways and scrape out the pulp. Mix soft butter, sugar, salt and vanilla pulp until frothy.
Add the egg yolks one at a time and stir in. Fold in desiccated coconut. Beat the egg whites until stiff and finally pour in the remaining sugar and stir in well. Pull the egg whites into the coconut cream in portions.
Spread in the prepared molds. Put the molds in a large baking dish and pour in boiling water. Place the mold in the preheated oven (electric stove: 150 ° C / gas: level 1) and bake for about 45 minutes.
In the meantime, peel and dice the mango. Peel the papaya, cut in half, remove the seeds and cut the pulp into fine cubes. Peel the oranges so that the white skin is completely removed.
Use a sharp knife to remove the fillets from between the separating membranes. Squeeze out the separating membranes, collect the juice and set aside. Wash the carambola, pat dry and cut into slices. Clean the pineapple and cut into pieces.
Wash the lime, pat dry and finely grate the peel. Squeeze the lime and mix with the cachaça, brown sugar, lime zest and orange juice. Put the fruits in the marinade. Remove the finished coconut pudding from the water bath and let it rest for about 5 minutes.
Remove from the edge with a knife, turn out onto a plate and decorate with coconut chips and mint. Serve with exotic fruits.
1 portion approx:
  • 290 kcal
  • 1210 kJ
  • 5 g protein
  • 14 g fat
  • 33 g carbohydrates


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