Caramelized Coconut Budino

Budino. Sounds far more appetizing than custard, doesn't it?

And this simple Italian dessert is not only decadent, it’s good for you too . . . ok, so it’s not healthy fare, it’s dessert for heaven’s sake. So, if you love coconut and caramel, then, what are you waiting for? Indulge a little.

Caramelized Coconut Budino

2½ cups very finely grated sweetened coconut
2 cups sugar
8 large eggs
3 cups whole milk
3 tablespoons AP flour
1 teaspoon vanilla paste

Preheat oven to 325°F.
Place the coconut on a baking sheet and toast in the oven until light golden, tossing ocassionally, 10-12 minutes. Reserve. Increase oven temperature to 375°F.

In a heavy, stainless steel frying pan, melt 1 cup of the sugar over medium heat. Do not stir, instead, swirl the pan to melt the sugar uniformly. Cook until it starts to turn golden brown. Immediately remove pan from the heat and pour mixture into an 8″ cake pan. Set it aside.
Whisk the eggs together in a bowl. Add the remaining 1 cup sugar, the milk, coconut and flour, whisk until well blended.

Pour coconut mixture into the caramel-lined pan, and place in a larger pan. Pour boiling water into the larger pan to a depth of one inch. Bake in the oven until set, and a skewer in the center comes out clean, 55 to 65 minutes. Remove the pan from the oven and let it sit 10-15 minutes. Invert the Coconut Budino onto a serving plate, serve warm, or room temperature.Serves 8.
Adapted from Joanne Weir’s More Cooking in the Wine Country.