Those who know me well know that I have a sweet tooth – I am one of those people who always have room for dessert, even though I don’t eat a lot of food. However, I was never a big fan of pudding, so it used to be the exception to the rule. That is until I tried my first quindim!
For those who haven’t tasted one, the quindim is a kind of coconut milk pudding. It is very smooth and has shredded coconut on the bottom. This sweet was first made in Brazil, although its roots are in Portugal as well. It can be made in individual doses or as one big pudding, as is the one I’m sharing with you today.
In the meantime, I also had the thought of bringing orange into it, to contrast a bit with its sweetness. For that purpose, I switched the coconut milk with oranje juice and added some orange shreds too. This is how I came up with the recipe I’m bringing you now, one of my favorites for the holiday season.
Orange and Coconut Pudding
Ingredients
- 300 ml orange juice (approx. 3 oranges)
- 300 g white sugar
- 80 g shredded coconut
- shreds of one orange
- 18 egg yolks
- 50 g unsalted butter (melted)
Instructions
- Preheat the oven to 180 º C.
- In a pan, heat up the orange juice and sugar until it starts to boil. Remove from the heat and let it cool down a bit.
- In the meantime, separate the egg yolks from the whites and pass them through a strainer.
- Transfer the orange juice to a bowl and add the shredded coconut and orange.
- Slowly add the egg yolks to the mixture, whisking with a hand whisk.
- Finally, pour the melted butter and mix it in.
- Carefully grease with butter a round cake pan of about 18 cm in diameter. Pour the mixture into the cake pan and bake for 50 to 60 minutes, or until a skewer inserted in the center of the pudding comes out clean.
- Store in the fridge inside the cake pan for at least 4 hours. When it is time to serve it, invert the cake pan onto the plate. Decorate with shredded coconut.
