Ingredients:
1 cup shredded coconut
8 egg whites
6 yolks
8 tablespoons well-filled with sugar
Ingredients:
1 cup shredded coconut
8 egg whites
6 yolks
8 tablespoons well-filled with sugar
Caramelize a medium-sized pudding mold with a hole in the middle
Beat the 8 egg whites until stiff and add 2 tablespoons of sugar, 1 cup of shredded coconut, and 1 xícara of milk
Bake in a water bath at 350°F for 20 to 30 minutes
As soon as you take it out of the oven, turn it into a large plate and let it cool covered to prevent it from drying out
Cream:
Strain any remaining coconut milk, adding 1 1/2 cups of boiling milk to the shredded coconut, squeezing well with a cloth
Let it cool
Beat the 6 egg yolks very well with 6 tablespoons of sugar and add 1 tablespoon of cornstarch and milk
Heat over low heat, stirring until thickened, being careful not to scorch
As soon as it thickens, remove from heat and beat until cooled
After the pudding has cooled, pour the whipped cream topping over it and refrigerate.
