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Coconut, vanilla and passionfruit puddings
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Indulge in these decadent coconut, vanilla, and passionfruit dessert puddings.
Ingredients:
  • 200g butter, at room temperature, chopped
  • 161.25 gm caster sugar, plus 1 tsp extra to dust
  • 4.40 gm vanilla essence
  • 3 eggs
  • 125.00 ml passionfruit pulp
  • 150.00 gm self-raising flour
  • 125.00 ml plain flour
  • 42.50 gm desiccated coconut
  • Cream, to serve
  • 187.50 ml passionfruit pulp
Instructions:
  • Preheat your oven to 180C (160C fan-forced) and lightly grease 6 ovenproof dishes with a 3/4-cup capacity.
  • With electric beaters, whip together butter, sugar, and vanilla until fluffy. Gradually add eggs one at a time, ensuring thorough mixing. Incorporate passionfruit pulp by beating well. Gently combine sifted flours into the mixture, then fold in coconut until just mixed.
  • Transfer the mixture into prepared dishes and level the top. Put them on a baking tray and bake for 25 minutes, or until the center feels springy when touched gently. Sprinkle some caster sugar on top before serving.
  • For the sauce, blend passionfruit pulp, 1/2 cup water, and sugar in a small saucepan. Heat gently until sugar dissolves. Increase heat to boil, then let it simmer for 5 minutes until slightly thickened.
  • Enjoy the warm puddings topped with luscious passionfruit sauce and a dollop of cream.

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