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    COCONUT PUDDING     

   Ingredients :
 
2 cups shredded coconut
2 cans, 14 oz each, sweetened condensed milk
8 eggs
1 cup of sugar, to caramelize pan

   Preparation:

Melt sugar in a medium saucepan, at low heat, until it turns golden and caramelize a tube pan. Set aside.

Beat eggs, just to mix and strain. Add condensed milk and shredded coconut and mix well.

Pour into caramelized tube pan and bake in preheated oven to 300°F (150°C), over hot water, for 50 minutes or until it sets. Remove from the oven and cool on a rack. Refrigerate overnight or 12 hours.

Other puddings to prepare:
Apple pudding
Yanuq´s bread pudding
Upside down pear cake
       
       
 
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