Coconut Pudding with Cashew Cream Sauce

Name: Coconut Pudding with Cashew Cream Sauce
Yield: 12
Ingredients: 2 cups of grated fresh coconut (260 g); 1/4 cup of all-purpose flour (30 g); 1 can of condensed milk (395 g); 4 large eggs; 2 tablespoons of unsalted butter; To make the sauce; 6 mature cashews (700 g), without shells; 1/2 cup of sugar (90 g); 2 tablespoons of lemon juice; 1/4 cup of dark rum (60 ml)

1
2 cups of grated fresh coconut (260 g)
2
1/4 cup of all-purpose flour (30 g)
3
1 can of condensed milk (395 g)
4
4 large eggs
5
2 tablespoons of unsalted butter
6
To make the sauce
7
6 mature cashews (700 g), without shells
8
1/2 cup of sugar (90 g)
9
2 tablespoons of lemon juice
10
1/4 cup of dark rum (60 ml)

Ingredients

1
2 cups of grated fresh coconut (260 g)
2
1/4 cup of all-purpose flour (30 g)
3
1 can of condensed milk (395 g)
4
4 large eggs
5
2 tablespoons of unsalted butter
6
To make the sauce
7
6 mature cashews (700 g), without shells
8
1/2 cup of sugar (90 g)
9
2 tablespoons of lemon juice
10
1/4 cup of dark rum (60 ml)

Directions

1
Preheat the oven to 180°C (medium heat)
2
Grease a 20 cm diameter mold with butter
3
In a bowl, mix together all the ingredients
4
Transfer to the mold and bake in the preheated oven until golden brown (about 20 minutes)
5
Remove and let cool for about 10 minutes
6
Unmold over a plate and refrigerate for about 1 hour
7
Make the sauce: shell the cashew and discard a 1 cm thick slice from the top portion
8
Cut the cashew into thin strips
9
In a medium-sized pan, combine the sugar and lemon juice and bring to a boil, stirring occasionally
10
Reduce heat and simmer, stirring occasionally, until the sauce thickens (about 20 minutes)
11
Remove from heat and add the dark rum
12
Pour the warm sauce over the chilled pudding and serve immediately
13
289 calories per serving.