Coconut pudding with golden syrup
This coconut pudding combines rich coconut flavor with sweet golden syrup for a delightful dessert. Baked until golden and served warm, it's a comforting treat for any occasion.
Cook time 15 min
Prep time 10 min
Ingredients:
1/2 cup butter3/4 cup maple syrup
1/3 cup dried coconut meat
1/2 cup sugar
1 tsp vanilla extract
2 eggs
1/4 cup self-raising flour
1/2 cup coconut milk
Coconut pudding with golden syrup is a delectable dessert that marries the rich, creamy flavor of coconut with the sweet, caramel notes of golden syrup. Perfect for any occasion, this pudding is sure to impress your friends and family with its delightful texture and taste.
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease a pudding dish or a suitable baking dish.
- In a saucepan, melt the butter over medium heat.
- Once melted, add the maple syrup to the butter. Stir well to combine.
- Stir in the dried coconut meat, ensuring that it is evenly mixed with the butter and syrup mixture.
- Remove the saucepan from heat and set aside to cool slightly.
- In a large mixing bowl, combine the sugar and vanilla extract.
- Mix well to ensure the vanilla is evenly distributed.
- Beat the eggs in a separate bowl, then add them to the sugar and vanilla mixture.
- Whisk until the mixture is smooth and well combined.
- Pour the slightly cooled butter, syrup, and coconut mixture into the bowl with the sugar, vanilla, and egg mixture.
- Mix until fully incorporated.
- Sift the self-raising flour into the wet mixture, stirring gently to avoid lumps.
- Gradually add the coconut milk, mixing continuously until you achieve a smooth batter.
- Pour the batter into the prepared pudding dish.
- Place the dish in the preheated oven and bake for approximately 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Remove the pudding from the oven and let it cool slightly before serving.
- Serve warm, optionally with additional golden syrup drizzled over the top or a dollop of whipped cream.
Once your coconut pudding with golden syrup is done baking, allow it to cool slightly before serving. The result is a luscious, moist dessert that beautifully combines the tropical taste of coconut with the rich flavor of golden syrup. Enjoy it warm with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate treat.
Coconut pudding with golden syrup FAQ:
Bake the coconut pudding in a preheated oven at 350°F (175°C) for approximately 30-35 minutes. The pudding is done when the top is golden brown and a toothpick inserted in the center comes out clean.
Yes, you can substitute maple syrup with honey or agave syrup if you prefer. However, keep in mind that the flavor may slightly change.
Store leftover coconut pudding in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. Reheat gently before serving.
If dried coconut meat is unavailable, you can use sweetened or unsweetened shredded coconut as a substitute. Adjust the quantity to maintain the same texture.
The pudding is done when it is golden brown on top and a toothpick or skewer inserted into the center comes out clean. If it appears jiggly in the center, it may need additional baking time.
Tips:
- Make sure the butter is at room temperature for easy blending.
- Use fresh, high-quality ingredients for the best flavor.
- Beat the eggs thoroughly to incorporate air, giving your pudding a light and fluffy texture.
- Preheat your oven to the specified temperature before starting to ensure even cooking.
- Grease your baking dish well to prevent the pudding from sticking.
Nutrition per serving
6 ServingsCalories 330kcal
Protein 3.67g
Carbohydrates 27g
Fiber 1.43g
Sugar 20g
Fat 24g
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