Pudín de Coco y Queso (Coconut and Cheese Pudding)

Grated coconut and cream cheese. All cooked and hugged in a caramel blanket.



I never would have known that Pudín de Coco y Queso is code name for walking on Cuban clouds of deliciousness.

Why is it that some of the the names of our dishes sound so meh? Pudín, and even pudding, really sounds so mediocre. How about a little more flair for this one? Something like, Pachanga de Coco y Queso.  Or, Coco y Queso Heaven, perhaps?

Whatever you name it, just remember one thing - PATIENCE PAYS.  Please, please, please - from the bottom of my heart, I ask you to let this puppy cool before you decide to do the flip.

You took such great care to bathe that flanera with the caramelo just right.  Make sure you let the pudín sit in the fridge for at least four hours.  You don't want to leave any of that beautiful caramel blanket behind.

Click here for the full recipe for Pudín de Coco y Queso.

299 : Pudín de Coco y Queso

Ingredients:
6oz cream cheese
17oz can grated coconut in syrup
6 egg yolks
3 egg whites
1 teaspoon vanilla

1. Mix all the ingredients in a large bowl with a hand mixer.


2. Pour into a metal pan with secure lid that has been coated with caramel.


3. Put the pan into a pressure cooker and fill with 1" water.


4. Cook for 30 minutes.

Let cool completely and flip out onto a serving dish.



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