Monday, December 04, 2006

Bolivian Drinks & Sweets III

Bolivian Milk & Coconut Pudding
Leche Asada de Coco Boliviana

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

  • 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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