Coco-OH!-NUTS: Pudim de Coco Fail

Fail. Fail. FAIL.

That’s all I can say about my attempt to make this Pudim de Coco, which is basically coconut flan.  Let me detail to you how this dessert failed me (or how I failed it).

1.  Sugar caramelization.  After much trial and error over the years, I finally perfected the art of making a wet caramel over the stove. My salted caramel sauce is THE BOMB.  This, however, used a dry caramel (meaning only cooking sugar without adding any water). I’m usually good at this as well, but for whatever reason (maybe my halved batch was too small?), I could not get the sugar to caramelize without burning at least some of the sugar. By the time I got all the lumps to melt out, the first batch was silky, but burnt sugar. And not in a good way.

I tried again, this time, taking it off the stove before it burnt, but then also before the chunky sugar was thoroughly melted. At this point, I didn’t care, and filled the ramekins. Too slowly, so the sugar hardened and did not spread.




2.  The coconut milk custard did not set. I’m not sure what it is with me and water-bathed custard. Sometimes they set, sometimes they don’t’. These did not.



3.  No solid custard means no inversion. These went promptly down the drain.


It’s a shame this didn’t work out because: 1) I love custard 2) I love coconut 3) I love flan.  

Honestly, a complete disaster was bound to happen sooner or later. I think part of this was due to the fact I was distracted, trying to make like 4 things at once.  Shame on me.  Anyway,  I’m posting the recipe and if you manage to make this very tasty sounding dessert successfully, let me know!

 Recipe from Tasty Cooking



3 cups sugar

6 eggs

2 tablespoons flour

2 cups coconut milk

1/4 cup freshly grated coconut for decoration (optional)


1.  Heat oven to 350 degrees F.

2.  Heat 1 cup of sugar, slowly, in a heavy skillet, stirring constantly with a wooden spoon until sugar melts and is free of lumps. When the sugar turns a caramel color, remove it from the heat and pour it into a 6-cup mold. Set aside.

3.  Beat the eggs with 2 cups sugar, until fluffy. Place flour in a small bowl and add 2 tablespoons coconut milk, one at a time until mixture is smooth. Add the flour mixture to the coconut milk, mix well and then add to the egg mixture. Pour mixture over into mold over caramelized sugar.


So much potential…

4.  Place the mold in a large baking pan filled with 1 inch of hot water to create a bain-marie. Bake for 40 minutes. Remove from water bath immediately.

5.  Cool for 20 minutes then invert onto a serving dish and chill for 6 to 8 hours. To serve, sprinkle with freshly grated coconut if desired.

Good luck!


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