.Ingredients for Ice Cream Pudding

• 4 eggs
• 3 tablespoons of butter
• 200ml coconut milk
• 1 cup of milk (tea)
• 1 and 1/2 cups (tea) of sugar
• 100g parmesan
• 50g coconut
• 1 cup of wheat flour (tea)
• 1/2 tablespoon baking powder

1. Place the eggs, butter, coconut milk, milk, sugar, parmesan and grated dry coconut in the blender and beat everything for about 3 minutes or until very homogeneous.

2. Now add the wheat flour and baking powder and beat a little more until smooth.

3. Then transfer to a greased and floured mold (I used a 20cm x 30cm diameter pudding mold).

4. Bake in a preheated oven at 180ºC for about 40 minutes or until the cake comes out clean when inserted with a toothpick (preheat the oven for at least 10 minutes).

5. This cake, being creamy, ends up keeping the center soft even after it is ready, so don’t be scared, after it cools it becomes firmer.

6. Once ready, let it cool completely and only then cut and serve.