MINI PUDDING IN SWEET COCONUT SAUCE - Thai Food Made Easy
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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: 

110 g                                Pineapple-small cubed

125 g                                Self-raising flour

75 g                                  Soft brown sugar

15 g                                  Desiccated coconut

2                                       Egg

3 tablespoon                      Olive oil

1/2 teaspoon                      Baking powder

1/2 teaspoon                      Ground cinnamon

130 ml                               Pineapple juice

Ingredients for Sweet Coconut sauce:

100 ml                                Coconut milk

30 g                                    Sugar

20 g                                    Butter

 

 

 

 

Method

-Pre-Heat the oven at 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 it the cake rises, golden brown in color (approx 20-25 minutes). 

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

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

-Simmer until the sauce become thicken 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 inspired by Toffee Apple Pudding, Howard Middleton’s recipe. Check www.cookalonglive.com for more. 

-Fancy the lighter cake? Check Matcha Chiffon Cake here. 

 

Mini Pudding in Sweet Coconut Sauce