Brazilian Coconut Pudding: Silky

Instructions:

1. Place your heavy bottomed saucepan over medium heat.
2. Add the 28g butter, 397g sweetened condensed milk, 240ml coconut milk, and 80g shredded coconut.
3. Stir the mixture constantly. Note: Use a silicone spatula to ensure no pockets of milk stick to the bottom.
4. Cook for 8-12 minutes until the mixture reaches the release point. You'll know it's ready when the pudding thickens enough to slide away from the sides of the pan, leaving a clear path.
5. Remove the pan from the heat immediately. Note: Do not let it sit on the hot burner, or it will overcook.
6. Gently fold in the 120ml heavy cream. Use a slow, circular motion to incorporate the cream without deflating the mixture.
7. Pour the mixture evenly into 6 ramekins.
8. Press a piece of plastic wrap directly onto the surface of the pudding. Note: This prevents air from creating a tough skin on top.
9. Refrigerate for at least 2 hours until firm and chilled.
10. Top each serving with toasted coconut flakes and a mint leaf just before serving.