/ Recipe Coconut pudding with caramel sauce

Recipe Coconut pudding with caramel sauce

  • Gelatin - 3 st. Spoons
  • Portera - 1 cup
  • Ale - 1 cup
  • Sugar - 1 glass
  • Extract of almonds - 1 teaspoon
  • Grated Coconut - 3 Cups
  • Thick cream - 3 cups
  • Coconut shavings - 1 Glass
  • Water - 1/2 cup

Pour gelatin 1/2 cup of water and let stand,Approximately 5 minutes. Sprinkle the butter on the pan. Bring a mixture of the two drinks to a boil in a large saucepan over medium heat. Add the gelatin mixture and sugar, cook, stirring, until the gelatin and sugar completely dissolve. Remove from heat and allow to cool slightly. Add almond extract and grated coconut, add whipped cream. Put the pudding in prepared form and put refrigerated in the fridge for 2 to 3 hours. Extract the pudding from the mold into a dish, sprinkle with coconut shavings. Pour caramel sauce and serve.

Servings: 8-10

Pay attention to: