Coconut toast pudding
By ScottyKling
Ingredients: milk,eggs,sugar,white granulated sugar,coconut
Recipe Recommendations
- sweetening
- baking
- half an hour
- ordinary
Steps for Coconut toast pudding
1
1 small coconut toast (made from a 250-gram small lunch box mold).
2
Peel and slice.
3
Then cut the dice and put them in the Locks and Locks Grasse lunch box. I used a 600ml and a 500ml lunch box.
4
Sprinkle with mashed coconut or not, but the mashed coconut will taste stronger if you sprinkle it.
5
Raw materials for making pudding liquid.
6
Mix all the ingredients in the pudding liquid well until the sugar melts. It's best to filter it. It's okay if you don't filter it. I don't filter it.
7
Pour the prepared pudding liquid into the lunch box where the diced toast is packed, and try to pour pudding liquid on each diced toast.
8
Sprinkle with coarse sugar on top.
9
You can bake it immediately, or you can cover the refrigerator and store it in the refrigerator like this, and just bake it the next day.
10
Preheat the oven at 150 degrees C and bake for 20 to 25 minutes. As long as the pudding liquid solidifies.
11
Buckle and Buckle Grasse are so powerful that they don't touch it at all! I can never put on any oil!