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–+ servings
Lemon Cream Delight

Lemon Cream Delight

Discover creamy Coconut Pudding. Bake this Lemon Cream Delight alternative for a golden-topped, tropical comfort dessert. Simple, impressive, and perfect for guests.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 4 hours
Total Time 5 hours 20 minutes
Servings: 8 people
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 can sweetened condensed milk 395 g
  • 1 can whole milk use the empty condensed milk can to measure
  • 1 cup grated coconut sweetened or unsweetened
  • 2 tbsp cornstarch
  • 1/2 cup granulated sugar for the caramel
  • 1 tbsp unsalted butter
  • 3 large eggs

Equipment

  • Medium saucepan
  • Tube/Bundt pudding mold with a hole in the center
  • Whisk and wooden spoon
  • Large roasting pan or baking dish for the water bath
  • Fine-mesh sieve optional, for smoothness

Method
 

  1. Preheat your oven to 180°C (350°F).
  2. In a medium saucepan, whisk together the condensed milk, whole milk, grated coconut, and cornstarch until smooth.
  3. Cook the mixture over medium heat, stirring constantly for 5-7 minutes until it thickens and coats the back of a spoon.
  4. Prepare the caramel by placing the pudding mold on low heat and adding the granulated sugar until it melts and turns golden.
  5. Remove from heat, and carefully add the butter to the melted caramel, swirling to combine.
  6. Let the pudding base cool for about 10 minutes, then whisk in the eggs one at a time.
  7. Pour the coconut mixture into the caramel-lined mold.
  8. Place the mold in a larger baking dish and fill the outer dish with hot water halfway up the mold.
  9. Bake for 50-60 minutes until the top is set and a toothpick comes out clean.
  10. Allow the pudding to cool completely on a rack, then cover and refrigerate for at least 4 hours, preferably overnight.
  11. To unmold, run a thin knife around the edges, place a serving plate on top, and flip gently to release the pudding.

Nutrition

Calories: 250kcalCarbohydrates: 35gProtein: 6gFat: 10gSaturated Fat: 6gCholesterol: 90mgSodium: 100mgPotassium: 150mgFiber: 1gSugar: 22gVitamin A: 5IUCalcium: 8mgIron: 2mg

Notes

This pudding can be made a day ahead for better flavor. If using fresh coconut, grate it finely for better texture. Store in the fridge for up to 4 days; the flavor enhances after a day or two. Consider variations like adding lime zest or using coconut milk for an intense flavor. Enjoy the process, especially the caramel melting step—it’s a showstopper!
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