Pastry Cream
1 packet of biological yeast (15g)
1 tablespoon of sugar
1 cup of warm milk
3 tablespoons of whole milk
1 pinch of salt
1 egg
100g of butter
1 cup of heavy cream
3 cups of all-purpose flour
1 egg beaten for brushing
Filling
1 tablespoon of cornstarch
1 can of coconut milk
1/2 cup of milk
1 tablespoon of butter
100g of shredded coconut
1/2 cup of sugar
Glaze
1 can of coconut milk
1/2 cup of milk
2 tablespoons of condensed milk or sugar
150g of fresh grated coconut
Pastry Cream
1 packet of biological yeast (15g)
1 tablespoon of sugar
1 cup of warm milk
3 tablespoons of whole milk
1 pinch of salt
1 egg
100g of butter
1 cup of heavy cream
3 cups of all-purpose flour
1 egg beaten for brushing
Filling
1 tablespoon of cornstarch
1 can of coconut milk
1/2 cup of milk
1 tablespoon of butter
100g of shredded coconut
1/2 cup of sugar
Glaze
1 can of coconut milk
1/2 cup of milk
2 tablespoons of condensed milk or sugar
150g of fresh grated coconut
Pastry Cream
Mix yeast and sugar, until fully dissolved
Combine milk, whole milk, salt, egg, butter, and heavy cream
Gradually add flour
Work the dough until it is no longer sticky
Cover with a cloth and let rest until doubled in volume
Make small balls of dough
Filling
In a pan, combine cornstarch, coconut milk, milk, butter, sugar, and shredded coconut
Bring to a simmer, stirring constantly
Let cool
Assembly
Fill the dough balls and place in a lightly greased baking dish
Cover with a cloth and let rest for 10 minutes
Bake in a preheated oven at 180°C for about 35 minutes
Glaze
Combine all ingredients and dip warm pudding balls into this mixture
Then, roll in shredded coconut
Serve hot or cold.
