DESSERT

Coconut Pudding with Filling and Dulce de Leche

Introduction

Coconut pudding with dulce de leche is a true delight that combines the best of two iconic ingredients in Latin American baking. Its spongy and moist texture, enriched with the aroma of grated coconut, is perfectly complemented by the creamy dulce de leche filling, creating an irresistible dessert for any occasion.

This pudding is ideal for breakfast, a snack, or as a dessert after a special meal. It’s simple to prepare and requires readily available ingredients, making it a perfect choice for both amateur bakers and baking experts.

Throughout this article, we’ll explore its history, answer some frequently asked questions about its preparation, and share useful information for achieving the perfect pudding. We’ll also share practical tips for customizing the recipe and adapting it to different tastes and needs.

Coconut pudding with dulce de leche filling is an irresistible dessert, with a soft and fluffy texture thanks to the self-rising flour and cream cheese. Its combination with shredded coconut gives it an exotic and delicious touch, while the dulce de leche inside creates a creamy and sweet contrast. Ideal with coffee or to share with a special snack.

History of Coconut Pudding with Dulce de Leche 

Coconut pudding with dulce de leche is a delicious combination that arises from the fusion of two very popular culinary traditions in Latin America: the use of coconut in tropical pastries and the incorporation of dulce de leche , an emblematic ingredient in Argentine and Uruguayan cuisine. Its history takes us on a journey through the evolution of these two elements in global gastronomy and how they have been integrated into this exquisite dessert.

Coconut in baking

The coconut is a fruit that has been used for centuries in the cuisine of tropical regions, especially in the Caribbean, Central America, Brazil, and Southeast Asia. Its pulp and milk have been essential ingredients in the preparation of traditional desserts such as cocada , coconut flan , and coconut tres leches cake .

With the arrival of European settlers in the Americas, coconut began to be incorporated into recipes influenced by Spanish and French traditions, giving rise to more sophisticated desserts in Creole pastries. In many countries, grated coconut became a fundamental ingredient in cakes, puddings, and pies, providing moisture and a unique aroma to the dishes.

Dulce de leche: A classic of Latin American cuisine

The origin of dulce de leche is debated, although it is believed to have been invented in Argentina or Uruguay during the 19th century. According to one of the most popular legends, this delicacy was born by accident when a maid forgot to put milk and sugar on the stove, causing it to caramelize and give rise to the delicious sweet pastry we know today.

Dulce de leche quickly became popular throughout Latin America and became a staple ingredient in desserts like alfajores , torta rogel , filled churros , and panqueques con dulce de leche . Its mild flavor and creamy texture made it ideal for filling cakes and puddings, like the one featured in this recipe.

The union of pudding, coconut and dulce de leche

The concept of pudding originates from European baking, especially the English and French traditions, where dense, moist cakes were baked with various ingredients. With European immigration to America in the 19th and 20th centuries, the idea of ​​pudding was adapted to local ingredients, giving rise to versions featuring tropical fruits, nuts, and typical products from each region.

The combination of coconut and dulce de leche in a pudding is a relatively recent innovation, originating in Latin America, where both ingredients are highly valued. The blend of the exotic flavor of coconut with the intense sweetness of dulce de leche creates a perfect balance that has won over the palates of many people in Argentina, Uruguay, Brazil, and other countries.

Coconut pudding with dulce de leche is a dessert that reflects the culinary richness of Latin America, combining native ingredients with European influences. Its popularity has grown over time thanks to its moist texture and irresistible flavor, making it a perfect choice to accompany coffee or enjoy at family gatherings.

This dessert is a clear example of how the history of cuisine evolves with the blending of cultures and the adaptation of traditional recipes to new ingredients. Today, it remains one of the most beloved preparations in both home and professional baking. A true delight for lovers of coconut and dulce de leche!

Ingredients

For the pudding:

  • 1 ½ cups self-rising flour
  • ½ cup of grated coconut
  • ½ cup of sugar
  • 100 g cream cheese (can be replaced with melted butter)
  • 2 eggs
  • 1 teaspoon of vanilla essence

For the filling:

  • Dulce de leche (as needed)

Step-by-step preparation

Mix the dry ingredients

In a large bowl, sift the self-rising flour and mix it with the sugar and grated coconut. These dry ingredients will form the base of the pudding and give it its characteristic flavor and texture.

Incorporate the wet ingredients

Add the eggs, cream cheese (or melted butter), and vanilla extract to the dry ingredients. Using a spatula or hand mixer, mix well until you have a smooth, lump-free batter.

Prepare the mold

Grease and flour a pudding pan, making sure to cover all surfaces well to prevent the mixture from sticking when baking.

Fill with dulce de leche

Pour half of the batter into the pan, then add a generous layer of dulce de leche in the center, making sure not to reach the edges. Finally, cover with the remaining batter.

Bake

Preheat oven to 180°C (350°F) and bake the pudding for approximately 35-40 minutes , or until a toothpick inserted into the top comes out clean.

Let it cool and unmold.

Remove the pudding from the oven and let it cool in the pan for about 10 minutes. Then, carefully remove it from the pan and place it on a wire rack to cool completely.

Decorate and serve

You can sprinkle a little powdered sugar or more shredded coconut on top for a more attractive presentation. You can also serve it with a scoop of ice cream or a little more dulce de leche to intensify its flavor.

Tips and Variations

 More intense flavor : If you love coconut, you can add a little coconut milk to the mix instead of vanilla essence.

 Option without cream cheese : If you prefer, you can replace the cream cheese with the same amount of melted butter or natural yogurt.

 For extra crunch : Add chopped almonds or walnuts to the top before baking.

Frequently Asked Questions about Coconut Pudding with Dulce de Leche

What is the origin of coconut pudding with dulce de leche?

This dessert is a fusion of European pudding traditions with typical Latin American ingredients, such as coconut and dulce de leche. Its popularity has grown in countries such as Argentina, Uruguay, and Brazil.

How do you make a fluffy, moist pudding?

For a perfect texture, it’s essential to use self-rising flour or add baking powder if using regular flour. Additionally, ingredients like cream cheese or butter help retain moisture.

Can it be made without sugar or with healthier alternatives?

Yes, you can substitute sugar with natural sweeteners such as stevia or erythritol. It’s also possible to use sugar-free versions of dulce de leche.

Can it be made with other fillings besides dulce de leche?

Of course. This pudding can be filled with custard, melted chocolate, fruit jam, or even a mixture of nuts and honey for a different twist.

How do you preserve pudding so it doesn’t lose its freshness?

To keep it fresh, it’s recommended to store it in an airtight container at room temperature for up to 2 days. For longer storage, it can be refrigerated for up to 5 days or frozen in individual servings.

More information about Coconut Pudding with Dulce de Leche

Variants and adaptations

 Gluten-free pudding : Almond flour or a gluten-free flour blend can be used for a gluten-free version.
 Vegan version : Eggs can be replaced with applesauce or flaxseed, and plant-based milk and vegan dulce de leche can be used.
 More coconut flavor : To intensify the flavor, coconut milk can be added instead of regular milk, along with a little coconut extract.

Serving Tips

  • Serve with a scoop of vanilla or coconut ice cream.
  • Serve warm with more dulce de leche on top.
  • Sprinkle with toasted shredded coconut for an extra touch of texture.

 Texture and flavor:

  • Texture: Soft, moist, and spongy thanks to the shredded coconut and dulce de leche filling. The interior is juicy, but not cloying, and the exterior may have a light golden crust.
  • Flavor: The sweet and exotic flavor of natural coconut predominates, balanced by the creaminess and sweetness of dulce de leche. A touch of vanilla or lemon adds a fresh and aromatic note.

 Consumption context:

  • It is very common in countries like Argentina, Uruguay and Peru , especially in homes where homemade puddings are made to share.
  • It is enjoyed as a snack , breakfast , family gatherings , birthdays or festivities.
  • It is also served as a dessert accompanied by a scoop of vanilla ice cream or a coffee.
  • It is an excellent homemade gift option , presented in decorative molds or cellophane paper.

 Visual appearance:

  • It is shaped like a rectangular loaf or pudding, with a light golden color on the outside.
  • The cut reveals a center filled with dulce de leche , which may be molten or firm, depending on the recipe.
  • It can be decorated with icing, toasted coconut, powdered sugar, or an extra layer of dulce de leche on top.
  • Its presentation is tempting, with a visual contrast between the light dough and the creamy filling.

 Curiosities:

  • Although it is called a “pudding,” it is not cooked in a bain-marie like a flan, but rather baked like a sponge cake .
  • Coconut has historically been used in Latin American baking for its ability to retain moisture in preparations.
  • Dulce de leche, also known as manjar or cajeta, has different versions in Latin America, but in all cases it is a beloved ingredient.
  • This pudding is easy to adapt : ​​you can include chocolate chips, orange zest, or even nuts.

 Estimated nutritional value per serving (1 slice of approx. 80 g):

  • Calories: 320 – 380 kcal
  • Carbohydrates: 40 – 45 g
  • Protein: 4 – 5 g
  • Fats: 15 – 18 g
  • Sugars: 25 – 30 g
  • Fiber: 1.5 g

Estimated values ​​may vary depending on the amount of dulce de leche and coconut used.

 Other information of interest:

  • Suitable for vegetarians.
  • It keeps very well in the refrigerator for up to 5 days in an airtight container.
  • It can be served cold or at room temperature.
  • Ideal for selling at fairs, artisan bakeries, or as a gift during the festive season.

Conclusion

Coconut pudding with dulce de leche is a recipe that stands out for its balance of flavors and its soft, fluffy texture. Its combination of ingredients makes it a versatile dessert, ideal for sharing at any time of day.

In addition to being delicious, it’s an easy dessert to prepare and customize, allowing for adaptations to suit different tastes and dietary needs. From its origins in the fusion of European and Latin American traditions to its current popularity, this pudding remains a favorite in both home and professional baking.

If you love coconut and dulce de leche, this pudding will become one of your favorite desserts! Don’t hesitate to try it and experiment with different variations to find your perfect version.

Coconut pudding with dulce de leche is a homemade dessert that combines the softness of sponge cake with the creaminess of the filling. Its balance of sweetness from the coconut and dulce de leche makes it a perfect treat for any occasion. Plus, its easy preparation makes it ideal for surprising family and friends with an irresistible treat.

If you love desserts with contrasting textures and flavors, this pudding will be your new favorite recipe!