Ingredients:
HOT
1 cup (tea) granulated sugar UNIÃO DOÇÚCAR (190g)
1 cup (tea) water (200 ml)
PUDDING
1 can condensed milk (395g)
1/2 cup (tea) milk (100ml)
1 glass of coconut milk (200ml)
3 egg units (180g)
1 cup (tea) grated fresh coconut (80g)
MASSA
4 clear units (160g)
1 cup (tea) UNIÃO refined sugar (160g)
4 gem units (80g)
1 glass of coconut milk (200ml)
2 cups (tea) wheat flour (220g)
1 tablespoon (soup) powdered baking powder (10g)
1/2 cup (tea) grated fresh coconut (40g)
Preparation mode:
HOT
Bring the ingredients to a boil and boil until you get a caramel sauce. Line the bottom and sides of a round mold with a medium central hole (24 cm x 10 cm) with the syrup.
PUDDING
In a blender, pulse condensed milk, milk, coconut milk and eggs until smooth. Without beating, mix in the fresh coconut. Put it in caramelized form and book.
MASSA
In a mixer, beat the egg whites with the sugar until stiff. Add the yolks, one by one, and continue beating for another 2 minutes. Without beating, add the sifted wheat flour with the baking powder, alternating with the coconut milk and the fresh coconut and stir gently so as not to lose volume. Place the dough over the pudding (raw) and bake in a bain-marie in the preheated oven.
