Coconut and Cheese Pudding (Italian Custard)

Name: Coconut and Cheese Pudding
Yield: 20
Ingredients: 2 cups of grated coconut (360 g); 5 eggs; 1/2 cup of fresh shredded coconut (65 g); 1/2 cup of all-purpose flour (60 g); 1/2 cup of grated Parmesan cheese (60 g); 2 cups of milk (480 ml); FOR THE CARAMEL; 1/3 cup of grated coconut (60 g); 2 soup spoons of water

1
2 cups of grated coconut (360 g)
2
5 eggs
3
1/2 cup of fresh shredded coconut (65 g)
4
1/2 cup of all-purpose flour (60 g)
5
1/2 cup of grated Parmesan cheese (60 g)
6
2 cups of milk (480 ml)
7
FOR THE CARAMEL
8
1/3 cup of grated coconut (60 g)
9
2 soup spoons of water

Ingredients

1
2 cups of grated coconut (360 g)
2
5 eggs
3
1/2 cup of fresh shredded coconut (65 g)
4
1/2 cup of all-purpose flour (60 g)
5
1/2 cup of grated Parmesan cheese (60 g)
6
2 cups of milk (480 ml)
7
FOR THE CARAMEL
8
1/3 cup of grated coconut (60 g)
9
2 soup spoons of water

Directions

1
Blend all pudding ingredients in a blender just to mix them. Reserve
2
Preheat the oven to 350°F
3
PREPARE THE CARAMEL: In a small saucepan, combine the grated coconut with water
4
Place over low heat and do not stir until a caramel point is reached
5
Remove from heat and immediately pour into a 23 x 33 cm baking dish
6
Use a brush to spread it evenly on the bottom and sides of the pan
7
Pour the pudding mixture into the prepared baking dish and place in the preheated oven for about
8
Let cool, then refrigerate for 1 hour
9
Cut into squares when serving
10
157 calories per serving
11
NOTE: The caramel will turn golden brown when it reaches the correct temperature
12
Do not stir to avoid scorching.