Coconut milk muffin pudding

When I first made these coconut milk muffins, I set them aside for two days because I couldn't get around to making the cream. The muffins dried out a bit on the surface, and no one wanted them anymore, so I decided to turn them into a quick pudding. It's not the kind of dessert you plan ahead, but it's the perfect solution for leftover or forgotten muffins.

Quick Info

Total Time: about 1 hour and 10 minutes (muffins + pudding)
Preparation Time: 20 minutes
Baking Time: 15 minutes for muffins + 20 minutes for pudding
Servings: 6-8 (from 12 muffins)
Difficulty: easy to medium
Recipe Type: leftover dessert, suitable for muffin scraps or a weekend treat

Ingredients

For the muffins:
100 g soft butter, at room temperature
50 g powdered sugar
250 ml coconut milk (or unsweetened condensed milk)
1 egg
180 g flour
1 teaspoon baking powder

For the pudding:
3 eggs
500 ml milk
1 vanilla bean or 1 packet of bourbon vanilla
5 tablespoons sugar
1 tablespoon butter

For serving:
whipped cream or ice cream, as preferred

Instructions

1. Muffins:
1.1. Start with the soft butter in a medium bowl. Beat the butter until fluffy, then add the powdered sugar. Continue mixing until the sugar dissolves and you achieve a creamy texture.
1.2. Incorporate the egg and mix just enough to combine.
1.3. Gradually add the coconut milk while mixing on low speed.
1.4. In a separate bowl, mix the flour with the baking powder.
1.5. Fold the flour mixture into the wet ingredients with a whisk, being careful not to overmix, just enough to eliminate lumps.
1.6. Pour the batter into muffin tins lined with paper liners.
1.7. Bake the muffins in a preheated oven at 180°C for 15 minutes. Remove them and let them cool completely.

2. Transforming muffins into pudding:
2.1. If you're not consuming them immediately, the muffins can be kept for 1-2 days. When you're ready to make the pudding, cut each muffin into quarters.
2.2. In a heatproof dish, caramelize 3 tablespoons of sugar over low heat. When the sugar turns golden, add a tablespoon of butter and let it melt. Remove from heat and allow the caramel to cool slightly.
2.3. Place the muffin pieces over the caramel layer in the dish.
2.4. In a bowl, whisk the eggs just enough to combine.
2.5. Add the remaining 2 tablespoons of sugar and the vanilla. Mix well.
2.6. Incorporate the milk and stir gently.
2.7. Pour the egg and milk mixture over the muffins in the dish, covering them as evenly as possible.
2.8. Place the dish in the oven at 170°C for about 20 minutes, until the pudding sets and begins to crust around the edges.
2.9. Remove the pudding and let it cool for a few minutes.

3. Serving:
The pudding can be served warm or cold. I prefer to top it with a dollop of fresh whipped cream, but it also pairs well with vanilla ice cream.

Why I make this recipe often

I use this recipe mainly when I have leftover muffins or when I'm in a rush and don't have time to glaze them. The pudding is a practical way to avoid wasting desserts, has a pleasant coconut flavor, and can easily be adapted with whatever I have in the fridge. It comes together relatively quickly and doesn't require hard-to-find ingredients.

Tips and Variations

Tips

1. If the muffins are very dry, let them soak in the pudding milk for 1-2 minutes to absorb the liquid better.
2. The caramel in the dish can easily burn if not watched. Stay close and melt the sugar over low heat.
3. You can use any heatproof dish, just make sure it's not too large compared to the amount of muffins, so the pudding doesn't dry out too much.

Substitutions

1. The coconut milk in the muffins can be replaced with unsweetened condensed milk if you prefer a creamier texture.
2. The whipped cream for serving can be swapped with plain vanilla ice cream or any flavor that won't overpower the pudding.
3. If you don't have bourbon vanilla, regular extract or vanilla sugar will work too.

Variations

1. For a denser dessert, leave the pudding in the oven for a few extra minutes.
2. If you have leftover panettone, you can use that instead of muffins – the flavor will be different but just as good.
3. You can sprinkle a little powdered sugar on top before serving if you want to make it look more appealing.

Serving Ideas

1. It pairs best warm, with cold whipped cream or vanilla ice cream.
2. If chilled, it can also be served cold, cut into portions, possibly with fresh fruit on the side.
3. If you didn't caramelize the sugar, you can directly place the muffin pieces in the dish and pour the milk and egg mixture over them.

Frequently Asked Questions

1. Can I use store-bought muffins?
Yes, as long as they aren't too sweet or glazed. Simple muffins without fillings or chocolate are ideal so they don't alter the pudding's flavor.

2. Can the pudding be made without caramel?
Yes, but the caramel adds flavor and a slight crunch. If you skip this step, the result will be closer to a classic bread pudding.

3. What if the pudding doesn't set after 20 minutes?
Leave it in the oven for another 5-10 minutes, checking the texture in the center with a knife or toothpick. Every oven bakes differently, so times may vary slightly.

4. Can I use plant-based milk instead of cow's milk for the pudding?
You can use coconut, almond, or soy milk if you prefer. The texture will be slightly different, but the pudding will still set if you have enough eggs.

5. Can I add fruits or raisins to the pudding?
Yes, you can add raisins or small pieces of dried fruit directly between the muffin pieces before pouring the milk and egg mixture over them.

Nutritional Values

A medium serving (about 150-180 g) of this pudding has approximately 250-300 kcal, varying depending on how much sugar/cream/ice cream you add when serving. Approximate macros per serving: 35 g carbohydrates, 8 g protein, 10 g fat. These are rough estimates and depend on the muffins used and how much caramel remains in the dish. The pudding has enough sugar, so I don't recommend very large portions.

Storage and Reheating

The pudding can be stored in the refrigerator, covered, for up to 2 days. It can be reheated in the oven or microwave for 1-2 minutes on low power. The quality decreases after multiple reheatings – the texture becomes firmer, and the caramel layer may melt too much. It's best consumed while fresh.

I do not recommend freezing this pudding. The texture of the eggs and milk will not be the same after thawing.

 Ingredients: For muffins: 100g soft butter 50g powdered sugar 250ml coconut milk (condensed milk can also be used) 1 egg 180g flour 1 teaspoon baking powder For pudding: 3 eggs 500ml milk 1 bourbon vanilla 5 tablespoons sugar 1 tablespoon butter For serving: whipped cream or ice cream

 Tags:  muffin pudding