4 eggs
8 yolks
2 cups (chopped) of almonds
1 package of grated coconut (100 g)
1 tablespoon of unsalted butter
1 cup of evaporated milk
1 tablespoon of strong brewed coffee
Caramel Sauce
1 1/2 tablespoons of strong brewed coffee
1/2 cup of hot water
1/2 cup of almonds
4 eggs
8 yolks
2 cups (chopped) of almonds
1 package of grated coconut (100 g)
1 tablespoon of unsalted butter
1 cup of evaporated milk
1 tablespoon of strong brewed coffee
Caramel Sauce
1 1/2 tablespoons of strong brewed coffee
1/2 cup of hot water
1/2 cup of almonds
1 Preheat the oven to 400°F (200°C)
No blender, beat the eggs and yolks well
Add the almonds, grated coconut, butter, evaporated milk, and coffee
Beat until it becomes a smooth mixture
2 Place the mixture into a greased and floured pudding mold
Cover with aluminum foil and steam in a water bath for approximately 45 minutes
Remove the aluminum foil and let it bake for an additional 20 minutes
Caramel Sauce
Brew the coffee with hot water. Reserve
In a saucepan, melt the almonds until caramelized and add the coffee
Let it simmer until a caramel sauce forms
Serve chilled with the pudding.
