Layered coconut pudding recipe

Layered Coconut Pudding recipe

This article was published by: Matthew

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♼ Recipe origin is unknown. Layered coconut pudding recipe, recipe Rating: 4.6
Number of votes:96 

Ingredients

600 ml	coconut milk
400 g	sugar
9 ml	egg yolks
1 tbsp	nutmeg powder
100 g	clarified butter
150 g	flour
pinch(es)	salt
1 tbsp	cardamom, powdered
10 g	cashew nuts or almonds, for garnish

Instructions

Extract coconut milk from the coconut by grating it and grinding it with water.

Mix the flour, sugar and egg yolks with coconut milk and stir thoroughly till sugar has dissolved.

In case you want layers of slightly different colours caramelize a little sugar and add to one half of the batter and use them alternately.

Now add the nutmeg powder, cardamom powder and set aside.

In an aluminium vessel, heat little ghee in a pan and pour in one cup of batter.

Bake this layer on low heat till it turns light brown in colour.

Then add another spoonful of ghee and another cup of batter.

Once the bottom layer is done the heat has to be supplied from the top.

Continue to bake until all the batter is used up.

Once done, turn the tin upside down, remove the bebinca and cool before serving

Garnish with almonds.

Preparation time:
ca. 30 min
Grade of difficulty:
medium
Calories per portion:
n/a