Brazilian-Style Passion Fruit Pudding
For best results, chill the coconut milk before use, and then use only the thickened top cream—do not include the thin coconut water at the bottom of the can. The acidic quality of the fruit thickens the mixture until it becomes firm.
INGREDIENTS | SERVES 6
- 1 (14-ounce) can coconut milk, well chilled
- 1 (14-ounce) can sweetened condensed milk
- 1 (16.8-ounce) bottle passion fruit concentrate
- 2 cups cubed pound cake
- 1 cup toasted shredded coconut
- Fresh fruits such as cut-up strawberries or blueberries as garnish
Carefully scoop out the thick layer of coconut milk and put it into a bowl. Beat the milk until it thickens and resembles partially whipped heavy cream. Stir in the condensed milk.
Fill the condensed milk can with the passion fruit concentrate and pour it into the mixing bowl. Stir well to combine the milks and juice.
Line the bottom of a 2-quart dessert bowl with the pound cake. Pour the passion fruit mixture over top and chill until firm.
To serve, sprinkle the toasted coconut over the mousse, spoon the mixture into individual bowls, and garnish with fresh fruits as desired.
What Is Passion Fruit?
A tropical fruit native to Brazil, passion fruit has a subtle sweetness and perfume that only enhances its appeal. Its nectar is often blended into a fruit drink and a passion fruit concentrate, which you need for this recipe, is readily available at Hispanic markets. You may also find a frozen concentrate, but it does not produce the same results.