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La Receta del Dia: Pudin de Naranja y Coco - Orange and Coconut Pudding edit

This is one delicious tropical dessert. A twist from the traditional bread pudding recipe...here we are using orange peel, but we also love it with lemongrass. The cake crumbs make it delicate and sublime to the taste. Hmmm---I am getting hungry again (how come?).

Enjoy the results! Chef M

P.S. Do not forget to visit TastyDesign for some great pictures and stories!



1 tablespoon orange peel, finely chopped
1/2 cup sugar
2 cups milk
,  2 cups coconut milk (fresh or canned)
1/2 teaspoon ground cinnamon
2 tablespoons butter, room temperature
3 egg yolks
2 cups cake crumbs (you may use a firm dry cake)
1/4 cup golden raisins
1/4 cup dry coconut, toasted


1. Pre-heat the oven to 350 degrees. Grease individual ramekins or a glass 7x11 inch baking dish.

2. Combine the two milks, sugar and cinnamon in a saucepan over medium heat and bring to a boil, stirring occasionally. Remove from heat and add the butter, combine well.

3. Place the egg yolks in a bowl and beat lightly with a fork. Gradually add some of the hot milk mixture, then return all of the combined egg and milk mixture to the saucepan. Add the cake crumbs, raisins, toasted coconut, orange peel and stir to mix until well combined.

4. Pour into the ramekins and bake for 30 minutes, or until a knife inserted near the center comes out clean. Serve warm.


  • by Chef Melissa
  • February 11, 2005
  • 11:44 am


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