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quesillo / kesio di coco – Antillean coconut pudding

door Linda Terrizzi

This quesillo di coco (alternative spelling kesio de coco) is a delicious, rich pudding based on grated coconut, condensed milk and eggs. You make it in the oven 'au bain Marie'.

Don't like coconut? Then try our recipe for the 'normal' kesio once!



INGREDIENTS:

  • 100 gr granulated sugar
  • 1 can (400 ml) of sweetened condensed milk
  • 6 eggs
  • 30 ml rum or Amaretto
  • 400 ml coconut milk
  • 100 gr grated coconut

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PREPARATION QUESILLO DI COCO:

Put the 100 gr granulated sugar in a dry pan and heat it until the sugar has melted and turns brown.

It is best not to stir in between!

When the sugar is completely dissolved and the syrup turns dark brown (but not black!), The caramel is ready.

You have now made caramel that forms the sauce for the quesillo.



Pour the hot caramel into a glass baking tin to cover the bottom of the tin.

Mix all other ingredients (with a food processor or whisk) together.

Pour this mixture on top of the caramel. It's fine when you hear the caramel crackle.

Now cover the baking tin with aluminum foil.



Preheat the oven to 200 degrees.

Place the baking tin with the quesillo in a larger baking tin that you fill at least half with water.

Place both molds together “au bain Marie” in the oven and let the quesillo cook for about an hour.

Let the pudding cool completely before removing it from the baking tin.

You do this by inverting the can in a larger shape or bowl at once.

Cut the quesillo into pieces and… enjoy!




Also try

Do you love Antillean desserts? Then try our traditional kesio!


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