Cuban coconut cream cheese pudding with raw cane syrup

Cuban coconut cream cheese pudding with raw cane syrup


1 person made this

About this recipe: One of the easiest, kid friendly recipes you will ever find. It was my father's favourite dessert growing up. Enjoy!

Cubanita Bedfordshire, England, UK

Serves: 6 

  • 220g (8 oz) Nativo® panela (raw cane sugar)
  • 3 tablespoons water
  • 450g (1 lb) Ancel® coco rallado (grated coconut in syrup)
  • 170g (6 oz) cream cheese
  • 6 egg yolks
  • 3 egg whites
  • 1 teaspoon vanilla extract

Prep:20min  ›  Cook:35min  ›  Ready in:55min 

  1. Preheat the oven to 200 C / Gas 6.
  2. Melt Nativo® panela in saucepan with 3 tablespoons water until it becomes a thick syrup. Line a pudding mould with the syrup.
  3. Mix all the remaining ingredients together in a bowl then pour into the pudding mould. Place the pudding mould in a larger casserole dish and pour water half way up the sides of the mould.
  4. Bake for about 30 minutes or until a skewer can be inserted and withdrawn cleanly.


Buy all your Cuban food at Cuban Cuisine UK!
Optionally top with some flaked coconut.

See it on my blog

Margarita's Cuban cuisine

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