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–+ servings

Brazilian coconut kefir pudding

Prep Time 10 minutes
Cook Time 1 hour
Chilling 4 hours
Total Time 5 hours 10 minutes
Servings 10 servings
Print the recipe

Ingredients

Pudding

  • 395 g sweetened condensed milk Use standard sweetened condensed milk, not evaporated milk. Weigh it rather than using a whole can.
  • 300 ml skimmed milk
  • 300 ml plain milk kefir Stir well before measuring.
  • 4 eggs
  • 100 g finely shredded coconut Use fine dried coconut, also sold as desiccated coconut, not coconut drink powder.

Topping

  • 1 tsp raisins For the topping; do not blend into the custard.

You will need

  • Blender
  • Oven
  • 22 cm one-piece ring pudding mould
  • Deep baking tray that fits the mould
  • Food thermometer

Instructions

  • Preheat the oven to 180°C (350°F).
  • Blend the condensed milk, skimmed milk, kefir, eggs and coconut just until evenly combined.
  • Pour the custard mixture into the pudding mould.
  • Set the filled mould inside the deep baking tray and place in the oven. Carefully add hot water to the tray until it reaches halfway up the mould, without splashing any into the custard.
  • Bake for about 60 minutes, until the edges are set and the centre wobbles gently rather than moving like liquid. Check the centre with a food thermometer: it must reach at least 72°C (162°F). If the centre is still liquid, keep baking until it has a gentle wobble.
  • Carefully lift the mould out of the hot water and let the pudding cool slightly. Refrigerate within 2 hours of taking it out of the oven, or within 1 hour if the room is above 32°C (90°F).
  • Refrigerate for at least 4 hours, until thoroughly chilled.
  • Scatter the raisins over the cold pudding and spoon it straight from the mould into small bowls to serve.
    • Top up with hot water if the water level drops during baking.

Storage and safety

Cover and refrigerate at 4°C (40°F) or below; eat within 3–4 days. Do not leave at room temperature for more than 2 hours, or more than 1 hour above 32°C (90°F).