Brazilian Coconut Tres Leches Pudding with Mango Coulis

Allergens

Nuts (almond flour), Eggs

Ingredients

• 1 can (14 oz) full
• fat coconut milk
• 2 cups almond flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon sea salt
• 6 large eggs, separated
• 1/2 cup granulated sweetener of choice (e.g., monk fruit or coconut sugar)
• 2 teaspoons pure vanilla extract
• 1 cup canned unsweetened almond milk

Instructions

1. a. Preheat oven to 350°F (175°C). Grease an 8 inch square baking dish and line with parchment paper, allowing edges to overhang. b. In a medium bowl, whisk together almond flour, cocoa powder, and sea salt. Set aside. c. In a large bowl, beat egg yolks, sweetener, and vanilla extract until light and fluffy. Gradually add the dry ingredients, mixing well after each addition. d. In another bowl, beat egg whites until stiff peaks form. Fold into the batter gently, being careful not to deflate them. e. Pour half of the coconut milk into the batter, stirring until fully incorporated. Then, pour in the almond milk and mix well. f. Transfer the batter to the prepared baking dish and bake for 30 35 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely. g. In a small bowl, combine remaining coconut milk, almond milk, and a splash of vanilla extract to create the 'tres leches' mixture. Pierce the cooled pudding with a fork and pour the mixture evenly over it, allowing it to soak in. h. Chill for at least 2 hours or until ready to serve.

Chef’s Insight

"The key to a perfect tres leches pudding lies in the balance of moistness and richness."

Notes

Make sure to use full-fat coconut milk for a richer taste and texture. - Feel free to replace the mango coulis with your favorite fruit puree or compote.