Coco Cream Pudding Filled with Chocolate

In a high-speed mixer, beat the egg white with a pinch of salt until it becomes frothy

Gradually add 1/4 cup of sugar and continue beating until stiff peaks form

Combine the shredded coconut with 2 tablespoons of all-purpose flour and add to the mixture, mixing well. Reserve

In another bowl, sift together the flour, sugar, chocolate chips, and baking soda

Add the butter, eggs, vanilla extract, sour cream or yogurt, and water

Beat in medium speed for 3 minutes or until the mixture becomes smooth

Line mini muffin tin cups with paper liners and fill halfway with the batter

Place a spoonful of coconut mixture in the center of each liner and gently press down

Place the muffins in an oven-safe dish and bake at moderate temperature (170°C) for 20 minutes

Remove from the oven and unmold

Let cool

Cover the top of each pudding with chocolate glaze

Glaze:

Combine sugar, milk, and butter or margarine in a saucepan, stirring constantly until the mixture starts to simmer

Remove from heat and add the broken chocolate pieces

Stir until melted and creamy

Beat with a wooden spoon for about 5 minutes until the glaze thickens

Make 34 puddings.