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Prestige pudding that doesn't go on fire
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
1 servings
- Ingredients
- Recipe
- Chocolate pudding: 5 tablespoons of chocolate5 tablespoon
- condensed milk1 can(s)
- Milk200 ml
- Sour cream1 unit(s)
- Colorless gelatin dissolved in 100 ml of warm water1 unit(s)
- Coconut pudding: Condensed milk1 can(s)
- Coconut milk200 ml
- Sour cream1 unit(s)
- grated coconut50 g
- Colorless gelatin dissolved in 100 ml of water1 unit(s)
- Blend all the chocolate pudding ingredients in a blender for 1 minute. Pour the chocolate pudding into a large central hole pan (N22). Refrigerate for 1 hour.
- Blend all the ingredients for the coconut pudding in a blender, except the grated coconut. When you get a homogeneous mixture, add the grated coconut and beat quickly, just to mix. Gently place the coconut pudding over the chocolate pudding. Refrigerate for at least 5 hours, but overnight is best. To unmold, place the mold in hot water quickly and turn it over on a tray.
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