Now that we’re beginning to sell our stuff before heading back to the USA, I’m preparing myself for a week or so without an oven. In the case of this recipe, also without the use of a pie pan, also.
One thing that I like about this recipe is that the presentation is in individual cups, so you can test it today, share some with your husband tonight, have some on hand for a few unexpected guests, and still have some to share on Sunday…if your husband doesn’t ask for seconds between now and then.
Coconut Cream in a Cup
400 g crema de leche
1 1/2 cups whole milk
6 Tablespoons white sugar
5 Tablespoons cornstarch
1/4 teaspoon vanilla extract
1/2 teaspoon coconut extract
crushed vanilla cookies
100 g toasted coconut flakes
Dissolve sugar and cornstarch in one cup of milk in a medium-sized saucepan. Add the remaining milk and the crema de leche. Heat the mixture over medium heat, stirring constantly until the mixture starts to boil and thickens. Remove the pan from the heat. Add the vanilla and coconut extracts.
Crush the vanilla cookies and add powdered cinnamon and ginger. Spread about 2 tablespoons of the crushed mixture into the bottom of each cup. Spoon the warm pudding onto the cookie crumbs. Sprinkle the top with toasted coconut flakes.
Refrigerate the cups several hours, until cool.