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Best Pudim De Coco

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“This is an adaptation of a recipe from my ex's mother. It is a Brazilian-style coconut flan. This is always a crowd pleaser at a dinner party. Fat-free condensed milk works fine (and with 5 eggs and coconut milk its probably a better idea anyway.)”
READY IN:
1hr 20mins
SERVES:
8-12
UNITS:
US

Ingredients Nutrition

Directions

  1. Oil a tube pan or souffle dish. Set aside.
  2. In a small saucepan combine sugar and water. Heat over medium-high until sugar melts and turns golden brown. Pour the caramel into the oiled pan and let harden.
  3. Heat oven to 350°F.
  4. Whisk together the other ingredients. Pour into the caramel-lined pan. Cover with aluminum foil.
  5. Fill a roasting pan halfway with hot water. Put the tube pan in the bain-marie and bake at 350 F for one hour, or until a knife inserted comes out clean.
  6. With foil still on top, put the pudim into the refrigerator overnight.
  7. Unmold onto a serving platter and serve. (If you have trouble with this try putting the bottom of the pan in warm water to loosen the caramel.

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