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    You are in: Home / Recipes / Best Pudim De Coco Recipe
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    Best Pudim De Coco

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    Transylmania's Note:

    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.)

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    Units: US | Metric


    1. 1
      Oil a tube pan or souffle dish. Set aside.
    2. 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. 3
      Heat oven to 350°F.
    4. 4
      Whisk together the other ingredients. Pour into the caramel-lined pan. Cover with aluminum foil.
    5. 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. 6
      With foil still on top, put the pudim into the refrigerator overnight.
    7. 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.

    Ratings & Reviews:

    • on September 03, 2007


      so delicious thank you!

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    Nutritional Facts for Best Pudim De Coco

    Serving Size: 1 (106 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 401.4
    Calories from Fat 149
    Total Fat 16.6 g
    Saturated Fat 11.8 g
    Cholesterol 149.0 mg
    Sodium 132.7 mg
    Total Carbohydrate 56.5 g
    Dietary Fiber 1.1 g
    Sugars 55.3 g
    Protein 9.2 g

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