Pudim de Coco Cremoso

Ingredients

Equipment Needed

• •Heavy 3-liter saucepan
• •Whisk
• •Silicone spatula
• •Measuring cups and spoons
• •1 1/2-liter mold or 8 small cups
• •Fine-mesh sieve, optional
• •Small saucepan for the syrup

Instructions

1. 1

   Ready the mold

   If you want to unmold the pudim, rub a 1 1/2-liter mold or 8 small cups with the thinnest film of neutral oil. If you're serving it straight from cups, skip the oil. That tiny film helps the pudding release later; too much oil leaves a taste, and nobody came here for coconut dressed like a salad.

2. 2

   Whisk it cold

   Put the coconut milk, whole milk, condensed milk, cornstarch, and salt in a heavy saucepan while everything is still cold. Whisk until the cornstarch disappears and scrape the corners of the pan, because dry pockets hide there like they pay rent. Cold liquid lets cornstarch dissolve smoothly; add it to heat and you'll get lumps before you've even started.

   Cornstarch is structure, not fake coconut flavor. The flavor comes from real coconut milk. Skip the boxed coconut dessert powder, anota aí.
3. 3

   Cook to ponto

   Set the pan over medium heat and stir constantly with a whisk, then switch to a spatula once it thickens so you can scrape the bottom clean. Cook for 8 to 10 minutes, until the mixture turns glossy, bubbles slowly, and a spatula dragged through the pan leaves a path that stays open for a second. Drop the heat to low and cook 2 minutes more. That last bit cooks out the cornstarch taste and gives the pudding enough body to set; stop too early and it tastes pasty, boil hard and the condensed milk can scorch.

4. 4

   Choose the texture

   For the smoothest pudim, pour the hot mixture through a fine-mesh sieve into a bowl. For a coconut-chewy version, skip the sieve and stir in the shredded coconut now, just until it is evenly spread through the cream. This is preference, not morality. Smooth is silkier; shredded coconut tastes more like somebody's aunt made it on purpose.

5. 5

   Fill and chill

   Pour the pudding into the prepared mold or cups and tap gently on the counter to settle the surface. Let it cool until it is no longer hot, then cover and refrigerate for at least 4 hours, overnight if you can. The fridge isn't decoration here. The cornstarch firms as it cools, so unmold it early and it will slump, and then you'll blame yourself instead of the clock.

6. 6

   Make the calda

   Put the prunes, water, sugar, orange peel, and cinnamon stick in a small saucepan. Simmer over medium-low heat for 10 to 15 minutes, until the prunes are plump and the syrup is glossy enough to coat a spoon lightly. Pull out the peel and cinnamon and let the syrup cool. It thickens as it cools, so don't reduce it into candy glue.

7. 7

   Unmold and serve

   If you used a mold, dip the outside in warm water for 5 seconds, loosen the edge gently, and invert onto a plate. If it resists, give it another 5 seconds, not violence. Spoon the cold prune syrup over the pudim and finish with toasted coconut flakes if you're using them. Serve cold, creamy, and quiet enough to end a big Sunday lunch properly.

Chef Tips

• •Use full-fat coconut milk and shake it well before measuring. Thin coconut milk makes a thin-tasting pudding, and this recipe has nowhere for watery coconut to hide.
• •Fresh coconut milk is beautiful if you already make it. Canned full-fat coconut milk is the honest shortcut for a Tuesday; it tastes a little less fresh, but it is still real food. The false shortcut is coconut-flavored boxed powder.
• •If lumps happen, don't panic and don't pretend they're charm. Sieve the hot pudding before chilling. The fridge will set lumps exactly as they are, because the fridge is efficient and rude.
• •Make it in cups the first time if unmolding makes you nervous. Same pudding, less drama. Once you trust the ponto, use the mold.
• •The prune syrup should be pourable when cold. If it gets too thick in the fridge, stir in 1 tablespoon of warm water until it loosens.

Advance Preparation

• •The pudding needs at least 4 hours in the fridge to set; overnight is better for clean slices and calmer cooks.
• •The prune syrup can be made up to 1 week ahead and kept covered in the fridge.
• •The finished pudim keeps covered in the fridge for up to 3 days. Do not freeze it; the texture turns watery and grainy.
• •For a celebration, make the pudding the day before and add the syrup just before serving so the top stays clean and glossy.

Frequently Asked Questions

Nutrition Information

1 serving (about 180g)