Coconut Marshmallow Pudding
A soft, dreamy Brazilian dessert that tastes like a day at the beach. Coconut-scented marshmallow melts into sweet condensed milk and cream for a silky flan that vanishes from the plate. It comes together in fifteen minutes and always earns happy sighs at the table.
🛒 Ingredients
10 servings
- 1 can sweetened condensed milk (400 g)
- 1½ cups heavy cream
- 1 can coconut milk (250 ml)
- 1 cup water (250 ml)
- 1 packet coconut-flavored marshmallow mix (or coconut gelatin dessert mix)
- ½ cup shredded coconut (50 g), plus extra for topping
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Directions
- 1
Bring the water to a boil in a small saucepan, then whisk in the marshmallow mix until it dissolves completely.
- 2
Add the condensed milk, heavy cream, and coconut milk to a blender, pour in the dissolved marshmallow, and blend until completely smooth.
- 3
Lightly oil a round tube pan and pour in the mixture.
- 4
Chill for at least 4 hours, until the pudding sets to a firm, jelly-like consistency.
- 5
Unmold onto a serving plate and shower generously with shredded coconut before serving.
💡 Chef's Tip
For a clean release, dip the pan in warm water for a few seconds before flipping it over. Toasting the shredded coconut in a dry pan adds a lovely crisp contrast.
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