Cuban coconut cream cheese pudding with raw cane syrup

    55 min

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


    Bedfordshire, England, UK
    1 person made this

    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 Bake for about 30 minutes or until a skewer can be inserted and withdrawn cleanly.


    Optionally top with some flaked coconut.

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