Guava Tropical Coolie Coconut Pudding – A Detailed recipe cooking. 
Time: 55 мин.Difficulty: easy Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 tbsp. peeled and coarsely chopped fresh guava
- 1/4 Art. dried coconut without sugar
- 1 tbsp. plus 2 tbsp. l Sahara
- 3 eggs divided into proteins and yolks
- 1/4 Art. premium wheat flour
- 1/4 Art. freshly squeezed lime juice
- 1/8 tsp salt
- 1 tbsp. milk
- 3 tbsp. l creamy softened at room temperature oils
- 1 tbsp. l lime juice
- 6 sprigs of fresh mint
Recipes with similar ingredients: guava (nectar), eggs, flour premium, milk, biscuit dough, lime juice, coconut, mint
Recipe preparation:
- Preheat the oven to 180 ° C. Lightly grease 6 ramekins (volume 3/4 tbsp.) Tablespoon butter. Sprinkle the ramekins inside 2 tbsp. l Sahara. Roll the molds so that their entire inner the surface was evenly coated with sugar. Put the ramekins in great baking dish.
- In a bowl, beat 3/4 tbsp. sugar and the remaining 2 tbsp. l (30 gr.) butter. Add egg yolks one at a time, whisking well after each supplement. Pour in flour. Gradually add juice lime. Do not worry if the mixture looks lumpy or falling apart. Add salt, milk, coconut and mix.
- In a separate bowl, beat the egg whites until tender. steady peaks. In three passes, gently mix the egg whites to yolk mixture. Do not knead too long, otherwise the mixture will become liquid.
- Divide the pudding mixture evenly over the ramekina and add so much hot water in the baking dish so that it reaches the middle of the molds. Cover the frames with a sheet of parchment paper, well oiled with butter or cooking spray. Bake until the puddings are airy and a little tight when pressed, 30-35 minutes Remove from the oven and place on the wire rack to serving pudding slightly cooled.
- To make the sauce: Puree the guava with the remaining 1/4 Art. sugar and a tablespoon of lime juice for 2 minutes. before homogeneous state. Wipe through a fine mesh sieve. For serve turn the ramekin with warm pudding into the dessert center plates. Holding the edges of the plate with your fingers and pressing the bottom of the frame thumbs so that he does not move a couple of times well them shake the pudding out of the pan. Put the plate on flat surface and slowly remove the frame. Pour the pudding around with a little sauce and put in the center of each a sprig of mint. Serve warm.
