Bolivian Milk & Coconut Pudding
Leche Asada de Coco Boliviana
Ingredients
1 can of sweetened, condensed milk (leche condensada)
1 bar of low fat cream cheese
3 Tablespoon of brown sugar
½ can of coconut cream or leche de coco
4 eggs, beaten
½ cup of coconut flakes
Preparation
- Mix the coconut cream, coconut and cream cheese in the food processor until you have a soft mixture
- Beat the eggs and slowly add the condensed milk
- To the mixture of condensed milk and eggs, slowly incorporate the cream cheese mixture; let it sit for a few minutes while you prepare the caramel
- In a saucepan dissolve the sugar in 4 tablespoon of water and heat carefully until it becomes syrupy and slightly tan
- Pour the caramel in a pudding baking dish, let it cool for 1 minute or so
- Over the caramel add a even bed of coconut first and slowly pour the milk mixture on top
- Take a slightly larger dish and fill halfway with hot water
- Place the dish with the milk mixture inside the larger dish, cook in a 350 degree oven for 45 minutes then cover with foil and let if cook until custard is completely cooked , generally another 45 minutes.
- Serve slightly chilled topped with wiped cream
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