A delicious coconut and dulce de leche pudding with caramel sauce is the baking proposal we offer you today, especially for the sweet tooth in the family. This dessert takes some time to prepare as it involves several steps, including making the caramel, the pudding batter, and the accompanying sauce. However, it is not difficult to make if you follow the instructions carefully. Take note of the ingredients and step-by-step instructions for this delicious coconut...
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Melt the sugar with the water over medium heat until it turns golden and reaches a caramel consistency.
Grease and flour individual molds, then cover the bottom of each mold with the liquid caramel. Set aside.
In a bowl, beat the softened butter with the sugar until creamy. Add the eggs one at a time, mixing well after each addition until you achieve a smooth, homogeneous mixture.
Add the coconut milk and shredded coconut to the mixture, stirring well. Gradually add the sifted flour mixed with the pinch of salt, and finally, the baking powder. Mix gently using folding motions.
Fill each caramel-coated mold with the pudding batter, leaving about ¾ of the mold empty to allow the batter to rise during baking without spilling.
Make a small indentation in the center of the batter in each mold and add a dollop of dulce de leche.
Bake the puddings in a preheated oven at 180°C (350°F) for about 20 to 25 minutes. Remove from the oven once cooked and cool immediately on a wire rack.
Let the puddings cool completely. In a saucepan, heat the cream with the two tablespoons of dulce de leche, stirring well until the dulce de leche is fully incorporated into the cream. Set aside.
Place the sugar in a skillet and cook until it reaches a caramel consistency. Immediately add the hot cream mixture with the dulce de leche and cook for two minutes over high heat, whisking constantly. Remove from heat.
Ensure the butter is at room temperature for easier mixing and a smoother batter.
Do not overfill the molds to prevent the batter from spilling during baking.
Cool the puddings completely before adding the caramel sauce to prevent it from melting off.
Can I use store-bought caramel instead of making it?
Yes, you can use store-bought caramel, but homemade caramel adds a richer flavor to the dessert.
Can I substitute coconut milk with regular milk?
Coconut milk is recommended for its distinct flavor, but you can use regular milk if needed. The flavor will be slightly different.
How do I know when the puddings are done baking?
Insert a toothpick into the center of a pudding. If it comes out clean, the pudding is done.
Can I make this dessert ahead of time?
Yes, you can prepare the puddings and caramel sauce a day in advance. Store them separately and assemble before serving.
What is the best way to store leftovers?
Store leftover puddings in an airtight container in the refrigerator for up to 3 days. Reheat slightly before serving.
