Caramel Maprow Pudding - Coconut Caramel Pudding Recipe
by Chariya Khattiyot
-
Easy
Coconut caramel pudding, also known as coconut flan or coconut caramel custard, is a popular sweet treat in Thai cuisine and other Asian cuisines. The first time I had this dessert was during my time in Japan, and I fell in love with it instantly. The silky, smooth texture and rich caramel flavour were simply irresistible. But of course, I couldn’t resist putting my own Thai twist on it! I decided to recreate this dish by adding coconut, and it turned out to be even better than the original. The subtle tropical notes from the coconut blend perfectly with the creamy pudding and sweet caramel, making it a dessert that feels both familiar and exotic at the same time.
Ingredients for Coconut Caramel Pudding Serves: 4
- 115 g caster/superfine sugar
- 300 ml coconut milk (at least 65% fat content)
- 2 eggs, at room temperature and beaten
- 1 teaspoon vanilla essence
- toasted desiccated/shredded coconut, to decorate (optional)
- 4 individual pudding moulds or ramekins
- deep baking pan
Method for Coconut Caramel Pudding
- Place 3 tablespoons of the sugar in a small saucepan with 11⁄2 tablespoons water and set over a medium heat. Let it cook without stirring for about 3–5 minutes until the sugar dissolves and turns into a golden caramel. Gently swirl the pan, if needed, but do not stir. Carefully pour the caramel into the pudding moulds or ramekins, tilting them slightly to evenly coat the base. Set aside to cool and harden.
- Preheat the oven to 180°C/160°C fan/350°F/Gas 4.
- In a bowl, whisk together the coconut milk, remaining sugar, beaten eggs and vanilla essence until well combined and smooth. Strain the mixture through a fi ne-mesh sieve/strainer to remove any lumps and achieve a silky texture.
- Place the pudding moulds in a deep baking pan. Slowly pour the custard mixture into the moulds over the caramel to avoid spillage. To create a water bath, fi ll the baking pan with enough boiling water to come halfway up the sides of the moulds. Cover the tray with foil and bake in the preheated oven for 30–40 minutes, or until the pudding is set but still slightly wobbly in the centre. Remove the puddings from the oven and let cool to room temperature. Once cool, refrigerate for at least 3–4 hours, or until fully chilled.
- When ready to serve, run a knife around the edge of each pudding and gently invert onto a plate, letting the caramel sauce drizzle down over the pudding. Decorate the plates by scattering over a little toasted desiccated coconut, if you like.
About the author
Chariya has gone from master coffee roaster to MasterChef Champion and will be opening her first restaurant near her home in Alton in 2024. Raised by her grandad in Northern Thailand, Chariya learnt from him to never give up. That strong work ethos, love of food and ingredients have all led Chariya to where she is today.
