Did Someone Say "Toasted Coconut Pudim"?

                              Toasted Coconut Pudim

Oh yeah, it's as good as it sounds. If you don't know what Pudim is, take a look at a previous post I made on Traditional Pudim. As I have explained before, Pudim (poo-gene) is kind of a mix between baked custard and Spanish Flan. Very much its own thing though. Adding toasted coconut is just taking it to the next level of deliciousness.
    I didn't find this recipe in any book or on the back of a condensed milk can, I came up with this bad boy all by myself. I notice a lot of people love adding shredded coconut to their pudim, so while grocery shopping one day the toasted coconut screamed at me. It said "Add ME to the pudim, I will make it awesome." That's exactly what I did. The result was amazing. It tastes like something you might eat at a fancy restaraunt. It's soooo creamy. I'm not even all that big on coconut in my food either, so for me to endorse this one, it must be good. Follow the recipe below to understand what I mean.

You Will Need:

• Pudim pan (bundt cake pan will do, too)
• Big spoon for stirring
• Foil
• Blender
• Pan big enough to create a water bath for the pudim while baking
• plate for turning finished pudim onto

Ingredients:

• 1 can of condensed milk (If in Brazil, get the kind in a box, which is sem soro, and this kind is optimal for pudim making)
• 1 can of (creme de leite) milk cream + 1/4 cup milk (or just 1 cup of whole milk)
• 3 eggs
• 1 cup of sugar
• 1/4 cup water
• about 3/4 cup to 1 cup of toasted coconut flakes (coco queimado) The kind I use is shown in the picture above inside of the pudim pan.
  (You can probably find this at any international food market in the states.)

Here is what you do:

1. Add the sugar to your pan and place it over the oven. It is easiest and less messy to just heat it up inside of the pan you're going to use. Just make sure each time you have to hold onto the pan after turning on the fire you use some protection over your hand... it gets hot! 

Also, preheat your oven to 190 C or 375 F. Place a larger pan 1/2 filled with water into the oven as well. This is mandatory. Your pudim will burn on the bottom if you do not have this to place the pan in while it bakes.

 2. Turn the heat on medium let it start to heat the sugar up. You don't need to start messing with it until you see a slight brown beginning to form inside of the sugar like shown.

 3. Once you begin stirring, stor constantly until all of the white is gone and the crystals have mostly dissolved. Just don't leave it for too long or it will start to burn. You want the white totally gone and MOST of the crystals dissolved... TURN OFF THE HEAT at this point.

 4. Add the water. About 1/4 cup to 1/2 cup should do. Do this with extreme caution as it may jump up at you. Stand back a little as you SLOWLY pour in the water. Stir thoroughly until it is soupy in texture.

 5. Now you add the toasted coconut flakes. Add more if you want a thicker topping on your pudim. Keep in mind though that the more you add, the more water you will need to add. The flakes will soak that water up as it bakes. Mix them into a soupy texture.

 6. Once you have stirred it well, turn the heat of the stove back on and let it cook for just a few more minutes, until it looks about like this. Make sure you bring some of the soup up onto the sides of the pan as you can see in the above picture. As soon as you can start to see it begin to bubble up, turn off the heat and let it sit while you prepare the second half.

 7. Get your blender out and add the condensed milk, cream, milk, and eggs. Blend for 5 minutes. The condensed milk needs time to blend into the milk.

 8. Slowly and carefully add the mixture to the pan. You don't WANT them to mix together quite yet, however if it does a little it's okay.

 9. Cover the pudim with foil and place into the bath inside of the oven.

Bake with foil on for one hour.

After one hour, remove the foil but keep it in the oven baking without foil for 40 more minutes. When a toothpick or whatever comes out clean, it's done. Some people like to take it out a few minutes before though. Depends on how you like it.... experiment to find out which you like the most.

 10. This is what it should look like when you take it out of the oven, more or less.

Cover with a plate or foil and place in the fridge for at LEAST 3 hours. I leave mine in overnight because it tastes the absolute best that way. Completely chilled is best.

After removing from the fridge, run a knife around the sides and middle to break it away from the pan. Place the dish you are going to keep it in over the top of the pan and flip over quickly. Tap the bottom of the pan a little until you feel it fall into the dish.

 11. Serve

12. ENJOY!

It's All Portuguese to Me! Part 5 - Condiments/Cooking Terms

Brazilian Cooking Terms and Ingredients Made Easy

Part 5 -  Condiments/Cooking Terms

So either in you live in Brazil, and are having trouble figuring out what flour is called here, or you are outside of Brazil trying to make a Brazilian recipe, and can't figure out what the heck "farinha de trigo" is! This section is here to help those in situations like these. Check back often because I will update this particular entry everytime I think of something else. It is important to know what ingredients translate into, and what cooking terms mean. Once you master this part of it, you'll be able to breeze through any Brazilian recipe. If I'm missing anything, feel free to send me an email!

Condiments

ketchup - ketchup
mostarda - mustard
maionese - mayonnaise
molho de pimenta - pepper sauce/hot sauce
molho de churrasco - barbeque sauce
molho inglês - worcestershire sauce
molho de soja/shoyu - soy sauce
molho de alho - garlic sauce
vinagre - vinegar
molho para salada - salad dressing 



Cooking Terms

cozinhar - to cook
grelhar – to grill
torrar – to toast
assar – to bake, roast, broil
fritar – to fry
regar – to baste
ferver - to boil, simmer
corar - to brown
desfiar - to strip (as in chicken)
ralar – to grate
descascar – to peel
medir – to measure
agitar/mexer – to stir
temperar – to season
cortar – to cut
misturar – to mix
crú - raw
macio - tender
mal passado - rare (meat)
bem passado – well done (meat)
puré – puree (as in "mashed potatoes")
congelado - frozen
a lata - can
lavar a louça / lavar a vasilia - to wash/do the dishes
pôr a mesa - to set the table
tirar a mesa - to clear the table

It's All Portuguese to Me! Part 4. Dairy/Meats/Seafood

Brazilian Cooking Terms and Ingredients Made Easy

Part 3 -  Dairy/Meats/Seafood

So either in you live in Brazil, and are having trouble figuring out what flour is called here, or you are outside of Brazil trying to make a Brazilian recipe, and can't figure out what the heck "farinha de trigo" is! This section is here to help those in situations like these. Check back often because I will update this particular entry everytime I think of something else. It is important to know what ingredients translate into, and what cooking terms mean. Once you master this part of it, you'll be able to breeze through any Brazilian recipe. If I'm missing anything, feel free to send me an email!

Dairy

Leite Integral - Whole Milk
Leite 2% - 2% Milk
leite desnatado - Skim Milk
Leite com Chocolate - Chocolate Milk
Leite de Soja - Soy Milk (non dairy, but I found it best put in here)
Leite de Cabra - Goat's Milk
Leite sem Lactose - Lactose Free Milk
Leite de Amêndoas -Almond Milk
Leite de Arroz - Rice Milk
Leite Cru - Raw Milk (Straight from the cow)
iogurte - yogurt
creme - cream
creme de leite - heavy cream 
Queijo Fresco - Fresh Cheese a.k.a - Fresh Minas Cheese
Queijo Mussarela - Mozzarella Cheese
Queijo Gorgonzola - Gorgonzola Cheese
Queijo Cheddar - Cheddar Cheese
Queijo Gouda - Gouda Cheese
requeijão - A unique-to-Brazil cheese spread. Very much like cream cheese only totally creamy
queijo cremoso - a possible use for Cream Cheese
queijo tipo cottage - Cottage Cheese
Queijo Parmesão - Parmesan Cheese
nata - Sour Cream (but really... real sour cream does not exist in Brazil)
maionese - mayonnaise
manteiga - butter
Cream Cheese - Mainly you will find actual cream cheese called that in English
chantilly - whip cream

ovo - egg
ovo de codorna - quail egg

Meats/Seafood

carne - meat (yet a lot of Brazilians refer to beef as carne and call everything else by it's name)
carne de porco - Pork
bife - the real word for beef 
frango - chicken
codorna - quail
pato - duck
carneiro - lamb 
Peru - Turkey
sapo - frog
peixe - fish
salsicha - sausage
calabresa - pepperoni
presunto - ham
salame - salami

camarão - shrimp
lagosta - lobster
caranguejo - crab
frutos do mar - seafood
vieiras - scallops
lagostins - crawfish
atum - tuna
salmão - salmon
bacalhau - cod
anchova - anchovy
sardinhas - sardines

ostra - oyster
molusco - clam

It's All Portuguese to Me! Part 3. Sugars/Oils/Fats

Brazilian Cooking Terms and Ingredients Made Easy

Part 3 -  Sugars/Oils/Fats

So either in you live in Brazil, and are having trouble figuring out what flour is called here, or you are outside of Brazil trying to make a Brazilian recipe, and can't figure out what the heck "farinha de trigo" is! This section is here to help those in situations like these. Check back often because I will update this particular entry everytime I think of something else. It is important to know what ingredients translate into, and what cooking terms mean. Once you master this part of it, you'll be able to breeze through any Brazilian recipe. If I'm missing anything, feel free to send me an email!

Sugars
açúcar granulado (or just açúcar) - granulated sugar * fine ground sugar will have "fino" written on it.
açúcar cristalizado - also granulated sugar
açúcar mascavo - brown sugar
açúcar de confeiteiro (usually as a brand called "Glaçúcar") - powdered/confectioner's sugar
adoçante - usually what any non calorie sweetener is referred to, but it does cover all sweetener in general
açúcar de cana - sugar cane.. can come in both a powdered or liquid form


Oils
Oleo - Oil
azeite - Olive Oil
dendê - Palm Oil
óleo de gergelim - Sesame Oil
óleo de linhaça - Flax seed Oil
óleo vegetal - Vegetable oil
óleo de soja - Soy oil (most popular--- used for almost everything)
óleo de girassol - Sunflower oil
óleo de coco - Coconut Oil
óleo de amendoim - Peanut Oil


Fats

gordura vegetal - Vegetable Fat/Shortening
banha de porco (or just Banha) - Lard 
manteiga - butter
Manteiga de coco - Coconut butter (very healthy!)
margarina - margarine
creme de leite - heavy cream (not necessarily the same thing needed for making whipped cream!)

It's All Portuguese to Me! Part 2 - Starches

 Brazilian Cooking Terms and Ingredients Made Easy

Part 2 - Starches (And other powder type things)

So either in you live in Brazil, and are having trouble figuring out what flour is called here, or you are outside of Brazil trying to make a Brazilian recipe, and can't figure out what the heck "farinha de trigo" is! This section is here to help those in situations like these. Check back often because I will update this particular entry everytime I think of something else. It is important to know what ingredients translate into, and what cooking terms mean. Once you master this part of it, you'll be able to breeze through any Brazilian recipe. If I'm missing anything, feel free to send me an email!

Starches

• Farinha de Milho - Cornmeal
• Farinha de Arroz - Rice Flour
• Germe de Trigo - Wheat Germ
• Farinha Integral - Whole Wheat Flour
• Cremo de Tártaro - Cream of Tartar
• Bicarbinato de Sodio - Baking Soda
• Fermento em po Quimico - Baking Powder
• Fermento Biologico - Baking Yeast
• Farinha de Milho - Corn Flour
• Farinha de Rosca - Bread Flour used for coating (such as coxinhas)
• Farinha de Mandioca - Yucca/Cassava/Mandioca Flour (used for Farofa)
• Polvilho avedo - Flour made from Mandioca juice
• Polvilhol doce - also flour from Mandioca juice (used for Pão de Queijo)
• Aveia - Oatmeal
• Farinha de Aveia - Oatmeal Flour

It's All Portuguese to Me! Part 1 - Seasonings/Herbs

 Brazilian Cooking Terms and Ingredients Made Easy

Part 1 - Seasonings/Herbs

So either in you live in Brazil, and are having trouble figuring out what flour is called here, or you are outside of Brazil trying to make a Brazilian recipe, and can't figure out what the heck "farinha de trigo" is! This section is here to help those in situations like these. Check back often because I will update this particular entry everytime I think of something else. It is important to know what ingredients translate into, and what cooking terms mean. Once you master this part of it, you'll be able to breeze through any Brazilian recipe.

Seasonings/Herbs

• Cominho - Cumin
• Sal - Salt
• Pimento de Reino - Black Pepper
• Oregano - Oregano
• Cravo - Clove
• Pimenta - Pepper (also hot sauce)
• Alecrim - Rosemary
• Pimenta de Jamaica - Allspice
• Erva-doce - Anise or Fennel (sometimes both)
• Manjericão - Basil
• Louro - Bay Leaf
• Coentro - Coriander
• Caril or Curry - Curry
• Endro - Dill
• Salsa - Parsely
• Salva - Sage
• Tomilho - Thyme
• Noz Moscada -  Nutmeg
• Canela - Cinnamon
• Colorau - Paprika

Pavê-ing Around.

I wonder how many of you get the same kick out of my titles as I do. Unless you speak Portuguese, or any of the languages that share the use of this word, you probably just have absolutely no idea what that is relating to.. AT ALL. Which is why I found it comical to make a play on the word in the first place. My inside joke I guess. ANYWAY. Let's learn about Pavê.
     Pavê is pronouced (pah-vay) and best translates into the word parfait. Parfait basically means "perfect" in French, and generally describes those yummy frozen layered desserts you know and love. In Brazil, though, Pavê is not frozen. I mean some people may freeze it depending on its variation, but for the most part it is only necessary to serve cold. Not only is it necessary, it is vital. Though most of the recipes I see here say to keep it in the fridge for at least 3 hours, I found that keeping it in overnight made for a "parfait" result. Get it?
     This dessert is a traditional dessert item in Brazil and each household has their own variation of it. People make Pavê with pretty much anything they can think of to add, but the main ingredients which remain crucial are eggs,milk, cream, and condensed milk. Without these items you cannot make a proper Pavê. Everything else you add is at your own discretion. I made this dessert for the first time the other day. I must say, it takes a little work, but is WORTH every bit of it in the end. This dessert is so delicious. You know the filling inside of a custard donut or eclair? Yeah it's got that stuff as a layer. Amazing. So, if you are looking to wow everyone with something different and delicious, try this recipe out. When you're done putting it together you can decorate it and make it super pretty. It might even go over well as a birthday cake alternative. It's good stuff. So let's get started.

What you will need:

* For this recipe you will need a sauce pan/pot for cooking the cream. You will also need either a wire whisk or a mixer. We have neither right now in my case, so I used my husband's handy hands to beat my whites. ;)

* The dish for this dessert can be really anything that's deep. Most people use a fluted bowl or deep pie/casserole dish. As long as it's about 2-3 inches deep you should be good. You also don't want something really huge either... because you won't have enough cream to spread around everything. Unless you double the ingredients... which in my opinion, you can't have too much of!

FOR CREAM: (Parenthesis contain Portuguese word for ingredient)

• 1 can condensed milk (leite condensado)
• 1 cup milk (leite)
• 4 egg yolks (gemas)
• 1 tsp corn starch (amido)
• 1 tsp vanilla (baunilla)

FOR COVERING:

• 4 egg whites (claros)
• 4 Tbsp sugar (acucar)
• 1 cup heavy cream (creme de leite sem soro- meaning the kind in the box not can- Brazil only)

FOR BASE:

• 1 package lady fingers (Biscoito Champagne)
• other type of cookie that does well when absorbed with liquids... such as kit kats (in Brazil, Bis)
• optional - if you like it fruity, use peaches, pineapple, strawberries, or other fruits that taste good when used in desserts heavy in dairy. I didn't use any this time, but I will next time.
• 1 cup milk (leite)
• 2 Tbsp chocolate powder (chocolate em po)

1. Separate your eggs first and foremost. Yellows in one bowl, whites in the other. Set the whites aside we'll get to those.

 2. Dump condensed milk, milk, yolks, and corn starch into sauce pan and stir together. Turn heat on low to medium and stir continually. 

3. Once the goop has thickened you can add your vanilla. Keep the heat on though and keep stirring. You will stir this stuff for about 10-15 minutes depending on the amount of heat you have it on. It need to be so thick that it doesn't fall off of the spoon as soon as you take it out.

4. When the consistency is more like the filling you see in a custard donut, you can turn the heat off. You don't want it to be too runny because it won't set when you cool it, and if you cook it too long it won't taste good when it cools. So just make sure it's like a very thick custard before you turn off the heat. Set it aside and allow it to cook and thicken while you do the rest of the steps.

5. Take your eggs whites and put them in a large mixing bowl. Begin to whip them with a wire whisk or mixer on medium speed until they start to foam up and turn white like the pic above. At this point, you can add your sugar.

6. Continue whipping/mixing your whites until they resemble fluffy clouds. They should be what is called "peaked" meaning you can literally see peaks rising off the tops of the whites like mountains. It should be very stiff.

7. Add your cream little by little, continually whipping/mixing it in with whatever method you are using. Be careful not to put your mixing speed too high as it will lose it's "puff". 

8. Mix well. Set aside.

9. Take your lady fingers and line them up in a shallow dish. Mix your milk and chocolate powder together and pour, little by little, over the cookies. 

10. Let them sit for just a couple minutes to absorb the liquid. You don't want them to sit too long though because you won't be able to pick them up to put them in the desired dish.

11. Add your other cookie or fruit choices on top of that. You can also add another layer of lady fingers.

12. Spoon all of the cream over the cookies. Make sure you cover it as much as possible. 

13. It should look something like this. At this point you can add another layer of cookies or whatever you think will taste good. Some people like to make several layers. I kept it simple for teaching purposes, though.  It tastes awesome with the basic layers anyway.

14. Now pour on your covering. (Egg white mix). Smooth it over and make sure everything is well covered. 

15. This is the fun part. Decorate it with whatever you want! The most popular toppings in Brazil are shaved chocolate, crushed cookies, and strawberries. You can also throw the leftover lady fingers on top. 

This is what it looks like from the side - note the layering.

16. Place finished product into the fridge for at LEAST 3-5 hours. However I feel that you will have the best experience with this if you let it sit overnight. I wasn't very impressed with what I tried after the 3 hours mark. The next morning, however, it was AMAZING! Everything had set perfectly and the cookies had gotten super soft and mixed in better with everything. It really is the most important part of this recipe in my opinion. If you try to eat it too early, it's going to be more like a pudding. If you leave it long enough, it will be more like a really soft cake!

* I have seen a lot of people here actually use those tube pans with the fall out bottoms to make decorative. tasty birthday cakes. I def. recommend trying that!

ENJOY!