Coconut, vanilla and passionfruit pudding
This Coconut, Vanilla, and Passionfruit Pudding is a tropical dessert that blends creamy coconut, sweet vanilla, and tangy passionfruit, resulting in a rich and flavorful treat. Baked to golden perfection, it's a delightful addition to any occasion.
Cook time 25 min
Prep time 20 min
Ingredients:
1 cup butter1/2 cup sugar
1 tsp vanilla extract
3 eggs
1/2 cup passion fruit
1 cup self-raising flour
1/2 cup all-purpose white wheat flour
1/2 cup dried coconut meat
Indulge in a tropical treat with our Coconut, Vanilla, and Passionfruit Pudding. This dessert combines the creamy richness of coconut, the fragrant sweetness of vanilla, and the tangy zest of passionfruit. Perfect for any occasion, this pudding is sure to transport your taste buds to a sunny paradise.
Instructions:
Preheat your oven to 350°F (175°C). Grease a medium-sized baking dish or individual ramekins with butter.
In a large mixing bowl, cream together the softened butter and sugar using an electric mixer or a wooden spoon until the mixture is light and fluffy.
Add the vanilla extract and mix well. Add the eggs one at a time, beating well after each addition until fully combined and the mixture is smooth.
Gently fold in the passion fruit pulp until evenly distributed throughout the mixture.
In a separate bowl, sift together the self-raising flour and the all-purpose white wheat flour. Gradually fold the dry ingredients into the wet mixture.
Add the dried coconut meat and gently fold it into the batter until well combined.
Pour the batter into the prepared baking dish or divide equally among individual ramekins.
Bake in the preheated oven for about 30-35 minutes, or until the pudding is golden brown and a skewer inserted into the center comes out clean.
Allow the pudding to cool slightly before serving. It can be served warm or at room temperature. Optionally, serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Enjoy your delightful coconut, vanilla, and passionfruit pudding with friends and family!
Your Coconut, Vanilla, and Passionfruit Pudding is now ready to serve. Enjoy this delightful dessert that beautifully balances creamy, sweet, and tangy flavors. It's a perfect end to any meal and will surely impress your family and friends.
Coconut, vanilla and passionfruit pudding FAQ:
Bake the pudding in a preheated oven at 350°F (175°C) for about 30-35 minutes. It's done when the top is golden brown and a skewer inserted into the center comes out clean.
The pudding is ready when it has a golden-brown top and a toothpick or skewer inserted into the center comes out clean. If it comes out with batter on it, continue baking for a few more minutes.
Yes, if fresh passion fruit is unavailable, you can use passion fruit puree or canned passion fruit. Adjust the quantity to taste, as flavors may vary.
Store any leftover pudding in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in the microwave or enjoy it cold.
For this recipe, a medium-sized baking dish (about 8x8 inches) or individual ramekins works well. Ensure they are greased before adding the batter.
Tips:
- Ensure the butter is at room temperature for easier creaming with sugar.
- Beat the eggs in one at a time to ensure the mixture is well-combined and smooth.
- For a more intense passionfruit taste, add some passionfruit pulp on top of the pudding before serving.
- If fresh passionfruit is not available, canned passionfruit pulp can be used as an alternative.
- Be sure to sift the flours to eliminate any lumps and make the pudding texture smoother.
- Let the pudding cool down slightly before cutting into it to ensure it holds its shape well.
Nutrition per serving
6 ServingsCalories 580kcal
Protein 8g
Carbohydrates 55g
Fiber 4.29g
Sugar 24g
Fat 36g
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