This pudding recipe has true Yucatecan flavors that personally I cannot resist.
I am lucky enough to have fresh coconut at my fingers tips, literally at my fingertips. I can pick a coconut from one of our trees or walk to the local grocery store or market and buy freshly harvested coconuts for pennies. I know that not all of us are this fortunate. For this reason I have listed two recipes for Cremita de Coco so you can make this recipe from fresh or packaged coconut milk.
What You Need
1 fresh coconut
200 grams white sugar
50 grams of white flour
5 egg yolks
1 tsp of cinnamon
How to Make it
• Prepare the fresh coconut milk by scooping out the fresh meat of the coconut. Grind the coconut flesh and mix with a 1 cup of coconut water (top up with regular water if the coconut does not have enough water for one cup). Stir well. Using a cheese cloth, squeeze the blended liquid through the cheesecloth, capturing the coconut milk in a separate bowl. Discard the leftover fiber.
• Beat the egg yolks with a whisk or hand mixer. Gradually add the sugar 50 grams at a time. Beat in a little coconut milk; then add the flour and cinnamon.
• Add the rest of the coconut milk.
• Put the coconut mixture into a saucepan and cook over low heat until the mixture reaches a full boil. Constantly stir the mixture to ensure a consistent heat and guarantee it does not stick to the pan.
• Pour the heated pudding into small dessert bowls and refrigerate until serving.
Cremita de Coco (using store purchased coconut milk)
What You Need
4 cups unsweetened coconut milk
1/2 cup sugar
1/2 cup cornstarch
1/4 teaspoon salt
Ground cinnamon, cinnamon sticks, or toasted coconut flakes for garnish
How To Make It
• In a sauce pan mix together the cornstarch, sugar and salt.
• Slowly whisk in the coconut milk and simmer over low to medium heat.
• Stir constantly until the mixture is thoroughly cooked and thickens.
• Remove the saucepan from the heat and pour the mixture into individual dessert cups.
• Allow the pudding to chill in the refrigerator for at least an hour. Garnish with sprinkled ground cinnamon, a cinnamon stick, and/or toasted coconut flakes.
Now comes the fun part. The basic Cremita de Coco recipe is a wonderful pudding that is easy to make and even easier to serve. But the fun comes when you use this pudding recipe in other desserts. One of my tricks is to use it in the layers of a Tres Leche Cake. The coconut pudding makes a Tres Leche even more gooey, and sweetier than it already is.
The second way I love to use Cremita de Coco is in a Trifle. I use local fruits, a Tres Leche cake and the Cremita de Coco to layer my trifle.
My third use for Cremita de Coco is a filling in coconut cupcakes! When you bite into these yummy cupcakes, you get a pudding surprise and flavor bomb in the middle! Top the cupcakes with the Cremita de Coco to replace the icing, sprinkle shredded coconut and you have a lovely Yucatan inspired modern cupcake that is sure to make anyone happy.
Have fun with this traditional recipe and serve it as a pudding like thousand of Yucatecan households or use it to inspire a contemporary dessert! This is what I love about Merida, the old and the new work in harmony, creating a complimentary culinary relationship.
Inspired? Check out more local recipes from the Yucatan Peninsula.