Zucchini and Coconut Pudding

Name: Zucchini and Coconut Pudding
Yield: 10
Ingredients: Caramel; 1/2 cup grated coconut; Pudding; 2 cups milk; 2 cups heavy cream; 1 cup shredded coconut; 1/3 cup water; 4 tablespoons cornstarch; 1 tablespoon unsalted butter, melted; 1/2 teaspoon vanilla extract; 1/2 pound Italian zucchini; 4 eggs; 1 pinch salt; Optional; Shape into a ring with 20 cm diameter and depth; Large baking dish

1
Caramel
2
1/2 cup grated coconut
3
Pudding
4
2 cups milk
5
2 cups heavy cream
6
1 cup shredded coconut
7
1/3 cup water
8
4 tablespoons cornstarch
9
1 tablespoon unsalted butter, melted
10
1/2 teaspoon vanilla extract
11
1/2 pound Italian zucchini
12
4 eggs
13
1 pinch salt
14
Optional
15
Shape into a ring with 20 cm diameter and depth
16
Large baking dish

Ingredients

1
Caramel
2
1/2 cup grated coconut
3
Pudding
4
2 cups milk
5
2 cups heavy cream
6
1 cup shredded coconut
7
1/3 cup water
8
4 tablespoons cornstarch
9
1 tablespoon unsalted butter, melted
10
1/2 teaspoon vanilla extract
11
1/2 pound Italian zucchini
12
4 eggs
13
1 pinch salt
14
Optional
15
Shape into a ring with 20 cm diameter and depth
16
Large baking dish

Directions

1
Caramel
2
Place the grated coconut in the ring shape and cook over low heat until caramelized
3
Rotate the ring to coat it evenly with the caramel
4
Pudding
5
1
6
Grate the zucchini and cook it with water and salt for 15 minutes
7
Drain well
8
2
9
Blend cooked zucchini with remaining ingredients, excluding eggs, in a blender
10
3
11
Add eggs one by one, blending rapidly
12
4
13
Pour into the ring shape and bake in a water bath for an hour
14
5
15
Let it cool before refrigerating for at least an hour before serving.