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🍽️ Coconut Pudding with Kumquats

762 kcal · 30 min · 4 servings

Coconut Pudding with Kumquats Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Place 125 grams of caster sugar and 2 tablespoons of water in a non-stick pan.
  2. 2. Heat the mixture until the sugar caramelizes to a light brown color.
  3. 3. Deglaze the caramel with a splash of water.
  4. 4. Immediately pour it into the buttered ramekins.
  5. 5. Slice a vanilla pod lengthwise.
  6. 6. Scrape out the seeds.
  7. 7. Add both the pod and seeds to a saucepan along with the coconut milk and remaining sugar.
  8. 8. Gently heat the mixture while stirring until the sugar has completely dissolved.
  9. 9. Remove the pan from the heat.
  10. 10. Let the mixture cool down.
  11. 11. Remove the vanilla pod.
  12. 12. Whisk the eggs.
  13. 13. Stir them into the cooled coconut mixture.
  14. 14. Thoroughly wash the kumquats under hot water.
  15. 15. Slice them into thin rounds.
  16. 16. Bring sugar and about 60 milliliters of water to a boil in a pot.
  17. 17. Add the kumquat slices to the boiling syrup.
  18. 18. Let them simmer gently for 2 minutes.
  19. 19. Remove the pot from the heat.
  20. 20. Allow the fruit to cool in the syrup.
  21. 21. To serve, turn the pudding out onto plates.
  22. 22. Garnish with the cooled kumquats.
  23. 23. Drizzle with some of the syrup.

Nutrition per serving