Thai Food Made Easy | MINI PUDDING IN SWEET COCONUT SAUCE
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MINI PUDDING IN SWEET COCONUT SAUCE

 

 

 

MINI PUDDING IN SWEET COCONUT SAUCE

Mini Pudding in Sweet Coconut Sauce

Mini Pudding in Sweet Coconut Sauce 

Serve: 6-10

Ingredients: 

110g                                Pineapple – small cubed

125g                                Self-raising flour

75g                                  Soft brown sugar

15g                                  Desiccated coconut

2                                       Egg

3 tablespoon                      Olive oil

1/2 teaspoon                      Baking powder

1/2 teaspoon                      Ground cinnamon

130ml                               Pineapple juice

Ingredients for Sweet Coconut sauce:

100ml                                Coconut milk

30g                                    Sugar

20g                                    Butter

 

 

 

 

Method

-Pre-Heat the oven to 180 Celsius. Grease your pudding moulds with butter.

-Soak the desiccated coconut in the pineapple juice for 1 hour.

-In a large mixing bowl, mix the egg, sugar, and oil with an electric whisker until the mixture becomes frothy.

-Add flour, baking powder, cinnamon, pineapple, soaked desiccated coconut and juice. Gently fold with a wooden spoon (don’t over mix).

-Divide the mixture into each mould. Bake until the cake rises, and is a golden brown colour (approx 20-25 minutes). 

-Take the moulds out of the oven. Leave it to cool.

-Make the sauce while the puddings are baking. Melt the butter in a small milk pan, add the sugar and coconut milk. Stir until the sugar is dissolved.

-Simmer until the sauce thickens approx 10 minutes. 

-Remove the mini cakes out of the moulds. Turn it upside down and drizzle the Sweet coconut sauce on top. Lush!

Tip:

-This recipe is inspired by Toffee Apple Pudding, Howard Middleton’s recipe. Check out www.cookalonglive.com for more. 

-Fancy a lighter cake? Check out Matcha Chiffon Cake here. 

 

Mini Pudding in Sweet Coconut Sauce