Coconut Pudding with Cheese

Name: Coconut Pudding with Cheese
Yield: 20
Ingredients: 2 cups of all-purpose flour (360 g); 5 eggs; 1/2 cup of fresh coconut flakes (65 g); 1/2 cup of wheat 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 all-purpose flour (60 g); 2 tablespoons of water

1
2 cups of all-purpose flour (360 g)
2
5 eggs
3
1/2 cup of fresh coconut flakes (65 g)
4
1/2 cup of wheat 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 all-purpose flour (60 g)
9
2 tablespoons of water

Ingredients

1
2 cups of all-purpose flour (360 g)
2
5 eggs
3
1/2 cup of fresh coconut flakes (65 g)
4
1/2 cup of wheat 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 all-purpose flour (60 g)
9
2 tablespoons of water

Directions

1
Whisk together all the pudding ingredients in a blender, just to mix them. Reserve
2
Preheat the oven to 180°C (medium)
3
MAKE THE CARAMEL: In a small saucepan, combine the flour with the water
4
Heat over low heat without stirring until it reaches a caramel point
5
Remove from heat and immediately pour into a 23 x 33 cm mold
6
Spread the caramel mixture evenly at the bottom and sides of the mold
7
Pour the pudding mixture into the prepared mold and place in the preheated oven for about
8
Let cool, then refrigerate for 1 hour
9
Cut into rectangles just before serving
10
157 calories per piece
11
NOTE: The caramel reaches its point when it turns golden brown
12
Do not stir it to prevent scorching.