Pumpkin and Coconut Pudding 😊

 Pumpkin and Coconut Pudding 😊

Ingredients

Coconut and Vanilla Caramel:

Pulp of 1 vanilla pod

4 tbsp coconut sugar

2 tbsp water

Pudding:

200ml coconut milk

80ml cream

4 tbsp coconut sugar

3 eggs

150g pumpkin puree

1 tsp vanilla essence

Salt to taste

Preparation

1. Coconut and Vanilla Caramel: In a saucepan, place the pulp of 1 vanilla pod, 4 tbsp coconut sugar and 2 tbsp water.

2. Turn on the heat and heat the caramel to 118ºC.

3. Once it reaches temperature, pour into 2 12cm molds wrapped in aluminum foil. 4. Pudding: In a saucepan, heat 200ml of coconut milk with 80ml of fresh cream and 4 tablespoons of coconut sugar. Stir and let it heat until the sugar dissolves.

5. In a bowl, place 3 eggs, 150g of pumpkin puree, 1 teaspoon of vanilla essence and salt to taste. Stir and gradually add the milk.

6. Pass the mixture through a sieve and fill the 2 molds.

7. Place the molds in a dish and fill ¾ with hot water.

8. Bake at 165ºC for 30 to 35 minutes.

9. Once ready, let it rest in the molds in a bain-marie for about 10/15 minutes.

10. Then remove, let it cool gradually and put it in the refrigerator.