Coconut Pudding Cake
Ingredients
Part Preparo
Part Pudim de coco
Process
01. Place the eggs, milk, condensed milk, dried grated coconut, and coconut milk in a blender.
02. Blend until fully homogenous.
03. Set aside.
PREPARATION
01. Place the Zeelandia Prime Cake, eggs, milk, and oil in the mixer.
02. Mix on low speed (speed 1) for approximately 1 minute or until homogenized. Use a paddle attachment.
03. Beat on medium speed (speed 2) for approximately 5 minutes.
04. Pour 40 g of caramel syrup into each round mold with a central hole (13 cm diameter x 6 cm height).
05. Add 120 g of the set-aside pudding into each mold.
06. Fill each mold with approximately 250 g of batter over the coconut pudding.
07. Bake at 170°C in a water bath for approximately 50 minutes in a deck oven.
Tips
Yield
7 Units of 385 g
Equipment
Oven , Mixer , Stove , Blender , Pot , Paddle Attachment , Scale , Molds with Central Hole
Suggested shelf life
48
Nutritional table
| A serving of Porção de 60g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 208 | % VD (*) |
| Carboidratos (g) | 29 | % VD (*) |
| Açúcares totais (g) | 17 | % VD (*) |
| Aç adicionados (g) | 11 | % VD (*) |
| Proteínas (g) | 3.4 | % VD (*) |
| Gorduras totais (g) | 8.9 | % VD (*) |
| Gorduras saturadas (g) | 2.9 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 78 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Coconut Pudding Cake
Ingredients
Part Pudim de coco
How to make it
COCONUT PUDDING
01. Place the eggs, milk, condensed milk, dried grated coconut, and coconut milk in a blender.
02. Blend until fully homogenous.
03. Set aside.
PREPARATION
01. Place the Zeelandia Prime Cake, eggs, milk, and oil in the mixer.
02. Mix on low speed (speed 1) for approximately 1 minute or until homogenized. Use a paddle attachment.
03. Beat on medium speed (speed 2) for approximately 5 minutes.
04. Pour 40 g of caramel syrup into each round mold with a central hole (13 cm diameter x 6 cm height).
05. Add 120 g of the set-aside pudding into each mold.
06. Fill each mold with approximately 250 g of batter over the coconut pudding.
07. Bake at 170°C in a water bath for approximately 50 minutes in a deck oven.
Tips
Yield
7 Units of 385 g
Equipment
Oven , Mixer , Stove , Blender , Pot , Paddle Attachment , Scale , Molds with Central Hole
Suggested shelf life
48 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 208 | % VD (*) |
| Carboidratos (g) | 29 | % VD (*) |
| Açúcares totais (g) | 17 | % VD (*) |
| Aç adicionados (g) | 11 | % VD (*) |
| Proteínas (g) | 3.4 | % VD (*) |
| Gorduras totais (g) | 8.9 | % VD (*) |
| Gorduras saturadas (g) | 2.9 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 78 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.