Pudim De Coco Brazilian Coconut Pudding

Ingredients

• 1 cup Granulated sugar (for caramel)
• 0.33 cup Water (for caramel)
• 14 oz Sweetened condensed milk
• 1.5 cups Whole milk
• 1 cup Unsweetened coconut milk
• 4 units Large eggs
• 0.5 cup Shredded unsweetened coconut
• 1 teaspoon Vanilla extract
• 1 tablespoon Cornstarch
• 1 pinch Salt

Instructions

1. 1

   Preheat your oven to 350°F (175°C) and prepare a large roasting pan for a water bath.

2. 2

   In a small saucepan over medium heat, melt the sugar with water without stirring until it turns a deep amber caramel color.

3. 3

   Carefully pour the hot caramel into a 9-inch ring mold or flan pan, swirling to coat the bottom and sides completely.

4. 4

   In a blender, combine the condensed milk, whole milk, coconut milk, eggs, vanilla, cornstarch, and salt.

5. 5

   Blend the mixture until smooth, then stir in the shredded coconut manually to maintain texture.

6. 6

   Pour the mixture into the caramel-lined mold and place the mold inside the roasting pan.

7. 7

   Fill the roasting pan with boiling water until it reaches halfway up the sides of the pudding mold.

8. 8

   Bake for 60 minutes until set but slightly jiggly, then refrigerate for at least 4 hours before inverting onto a plate.