12 portions
Porciones
Porciones
30 Min
Intermediate
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Ingredients

  • 3 1/4 Cups CARNATION® Full Cream Evaporated Milk 330ml Carton
  • 1/4 Cup Nuts, Almonds Toasted
  • 2 Ounces Vermicelli Parched
  • 1 Stick Cinnamon Powder
  • 1 1/2 Cup FITNESS® Granola Oats and Honey 300g Resealable Bag
  • 1/4 Cup Maraschino Cherries Chopped
  • 1/2 Cup Nestlé Sweetened Condensed Milk 395G Tin
  • 1 Bottle Whipped Cream
  • 1/4 Cup Butter Melted
  • 1/4 Cup Coconut Toasted
  • 1 Pack Maggi Coconut Milk Powder Mix 25G Pouch
  • 4 Tablespoons Egg Custards, Dry Mix
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Preparation

  • Line mini cupcake tins with holders and preheat oven to 350°F/180°C
  • In a food processor blend Granola and slowly pour butter to combine.
  • Remove this mixture from the processor and fill mini cups with granola mixture, pressing it up onto the sides to create a cup for the pudding.
  • Bake for 5 minutes or until the edges become golden brown, remove from the oven and allow to cool. Place in the refrigerator to set.
  • In a pot combine 3 cups Evaporated Milk, Coconut Milk Powder, Condensed Milk and cinnamon until it comes to a boil.
  • While mixture is coming to a boil, combine ¼ cup Evaporated Milk and 4 tablespoons of custard and set aside.
  • Add vermicelli noodles to the boiling milk mixture and lower to a simmer. Allow noodles to cook for 5-7 minutes or until tender.
  • Once noodles are cooked, add custard mixture to the milk and stir until it thickens.
  • Remove from heat and allow to cool.
  • Mix in toasted almonds and spoon mixture into granola cups.
  • Serve cold, topped with whipped cream maraschino cherries and toasted coconut.

Nutritional Information