Amazonian Passion Pudding
About This Recipe
A passion fruit and coconut custard baked in a water bath until silky and set. This paleo-friendly pudding pairs tropical fruit tang with rich coconut for a light, satisfying dessert.
This dessert pays homage to Brazilian cuisine by incorporating two of their favorite ingredients – passion fruit and coconut.
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 tsp vanilla extract
- 1/4 tsp sea salt
- 0.33 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 Notes
Chill for at least 4 hours or overnight for the best texture. Serve cold straight from the ramekins or unmold onto small plates.
Plating Tips
Garnish with a spoonful of fresh passion fruit seeds and a few toasted coconut flakes. A small sprig of mint adds color contrast.