Amazonian Passion Pudding

Allergens

Eggs

Ingredients

• 4 large eggs, separated
• 3/4 cup full
• fat coconut milk
• 1/2 cup passion fruit puree (about 4
• 5 fresh passion fruits)
• 1/4 cup raw honey
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt
• 1/3 cup unsweetened shredded coconut

Instructions

1. Preheat oven to 325°F (160°C). Grease six ramekins and place them in a large baking dish.
2. In a medium bowl, whisk together the egg yolks, coconut milk, passion fruit puree, honey, vanilla extract, and sea salt until well combined.
3. In another bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the egg yolk mixture until fully incorporated.
4. Carefully pour the custard mixture into the prepared ramekins, filling each about 2/3 full. Place the baking dish in the preheated oven and fill with hot water until it reaches halfway up the sides of the ramekins.
5. Bake for 30 35 minutes, or until the edges are set but the centers still jiggle slightly. Remove from the water bath and let cool at room temperature, then chill in the refrigerator for at least 4 hours or overnight.

Chef’s Insight

The secret to a perfect custard is gently folding the egg whites into the yolk mixture, ensuring a light and airy texture.

Notes

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