Bibinca Dosee (Portuguese Coconut Pudding)
A traditional Portuguese-influenced coconut pudding from Goa, made with fresh coconut milk, rice flour, and sugar, baked until golden brown. This rich, layered dessert has a unique texture and sweet coconut flavor.
Ingredients
- 2 whole Fresh coconuts (For extracting 1 cup coconut milk)
- 0.75 pound Sugar (About 1.5 cups)
- 0.5 pound Rice flour, finely sifted (About 2 cups)
- 1 tablespoon Butter, for greasing (For the pudding dish)
More recipes using Fresh coconuts
Instructions
- 1Crack open the coconuts and extract the meat. Grate the coconut meat finely and squeeze through cheesecloth or a fine strainer to extract 1 cup of thick coconut milk. Set aside.
- 2In a heavy-bottomed pot, combine the sugar with 1/2 cup water. Heat over medium-high heat, stirring occasionally, until the sugar completely dissolves and forms a light syrup, about 5 minutes.
- 3Add the sifted rice flour to the sugar syrup, stirring constantly to prevent lumps. Add the coconut milk and mix well. Cook over high heat, stirring continuously, until the mixture thickens to a pudding consistency, about 8-10 minutes.
- 4Preheat oven to 375°F (190°C). Generously butter a 9-inch square or round baking dish.
- 5Pour the thickened coconut mixture into the prepared buttered dish, spreading evenly. Bake in the preheated oven until the top is a rich light golden brown color, about 30-35 minutes.
- 6Remove from oven and let cool for at least 15 minutes before serving. Can be served warm or at room temperature, cut into squares or wedges.
