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Hello friends, today we are going to
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prepare a classic dessert, coconut
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pudding with prune syrup. Let's start
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with the prune syrup. In a pan, we put
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the pitted prunes. Cut in half, the
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sugar, and the water. We put it on
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medium heat, stirring occasionally until
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the prunes are soft and the syrup gains
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a creamy and shiny texture. If
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necessary, we add a little water always
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gradually until reaching the ideal
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consistency. Once ready, we turn off the
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heat, let it cool, and put it in the
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refrigerator to get very cold. Now,
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let's move on to the coconut pudding.
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Done. We start by lightly greasing a
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tube pan with oil. Then, we spread a
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little water all over the pan and
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discard the excess. This trick really
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helps when unmolding the dessert later.
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Now in a pot still off the heat, we
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dissolve the corn starch in whole milk,
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stirring well to avoid lumps. Then we
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add the sugar, grated coconut, coconut
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milk, cream, and condensed milk. We mix
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well until everything is well combined.
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We take the pen to medium heat, stirring
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constantly without stopping. When the
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cream starts to thicken, we continue
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stirring for one more minute to ensure
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the starch cooks well and the dessert
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becomes firm and creamy.
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With the cream still hot, we pour it
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into the prepared mold. Let it cool
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completely at room temperature. Cover
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with plastic wrap and refrigerate for
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about 6 hours or until it is firm and
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After this time, we gently run a knife
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along the sides and the center of the
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mold. We tilt it slightly, carefully
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rotating to release the dessert. We
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place a plate on top and unmold it
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slowly. We finish by spreading the
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creamy plum sauce on top. We decorate as
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desired and serve well chilled.
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This is one of those desserts that
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doesn't need to be rushed. Made to be
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enjoyed slowly in good company. And if
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you like this homemade recipe, leave
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your comment, like the video, subscribe
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to follow other classic recipes here on
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Culinaria Terrapia with Dinizena.
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Thank you very much. Bye-bye.
