Macaneserecipes

RECIPES

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INGREDIENTS

■ 1 400ml can of coconut milk

■ 1 cup of water

■ 1/2 cup of rice flour

■ 1/2 cup of granulated sugar

■ 2 tablespoons of desiccated coconut to sprinkle (optional)

■ equipment; 6 x 1/2 cup capacity moulds or 1 x 3 cup capacity mould


DIRECTIONS

1. Whisk the sugar, rice flour and water together in a bowl.

2. Heat the coconut milk in a saucepan on a low setting, just as it starts to simmer whisk in the rice flour mixture a little at time. Continue to whisk the simmering mixture until it thickens, the surface starts to pop and the mixture looks more opaque - about 10 minutes. Continue whisking at a simmer for another five minutes and remove from the heat.

3. Rinse the pudding mould/s with cold water and just shake off any excess liquid. Pour or spoon the coconut pudding into the moulds and smooth the top with a wet knife or the back of a spoon. Cool completely at room temperature before refrigerating for 2 hours or more.

4. To turn out the puddings; run the point of a knife around the top edge, individually gently pull the top edge of each pudding away from the side of the mould and gently invert onto a plate. Sprinkle with desiccated coconut.

Macao Coconut Milk Pudding Recipe

Pão de Leite

Pão de Leite | Macao style coconut milk pudding

Prep: 5m | Cook: 15m | Cooling 3-4 hours | Yield: 6

A simple 3 ingredient coconut pudding that’s a light gluten free treat. Serve with fresh fruit or a fruit coulis.

Recipe adapted From: Felipe B Nery's english translation of Maria Celestina de Mello e Senna's cookbook "Bons Petiscos", 1972. Accessed online 2015, no longer available.