Pumpkin and Coconut PuddingAnanás e Hortelã
500 grams pumpkin
250 grams sugar
50 grams coconut
50 grams butter
1 tablespoon corn starch
1 cup sugar
1/4 cup water
1/4 cup orange juice
1 orange (zest)
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1Cook and purée the pumpkin. In a bowl, combine the pumpkin purée, sugar, eggs, coconut, butter, and cornstarch. Beat well with an electric mixer until smooth.
2To prepare the caramel, combine the sugar and water in the pudding mold itself. Bring to boil, stirring until golden. Remove from the heat, add the orange juice and zest, and heat again just to mix the flavors. Line the sides and bottom of the mold with the caramel mixture.
3Place the pumpkin mixture in the mold and cook in a water bath for 50 to 60 minutes. Let cool completely - preferably overnight - before serving.