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Coconut and yoghurt puddings with vanilla-poached pineapple
Coconut and yoghurt puddings with vanilla-poached pineapple
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Easy coconut puddings paired with vanilla-poached pineapple for a flawless dessert.
Ingredients:
  • Melted butter, to grease
  • 150g butter, at room temperature
  • 215g (1 cup) caster sugar
  • 8.80 gm vanilla essence
  • 2 eggs
  • 225g (1 1/2 cups) self-raising flour
  • 45g (1/2 cup) desiccated coconut
  • 330g (1 1/4 cups) Greek Style Yoghurt
  • Double cream, to serve
  • Vanilla-poached pineapple
  • 125ml (1/2 cup) water
  • 100g (1/2 cup) caster sugar
  • 1 tsp vanilla bean paste
  • 1/2 (about 800g) pineapple, peeled, cut into 1cm-thick slices, each slice cut into quarters
Instructions:
  • Preheat the oven to 180°C. Grease six large 210ml-capacity muffin pans with melted butter and line the bases with non-stick baking paper.
  • In a large bowl, use an electric beater to cream together the butter, sugar, and vanilla essence until light and fluffy. Add the eggs one at a time, beating well after each addition. Gently fold in the flour, coconut, and yogurt with a metal spoon until just combined. Divide the batter into muffin pans and make sure to smooth the tops. Cover with baking paper and foil before baking.
  • Bake in the oven for 30-35 minutes or until a skewer comes out clean. Let it rest for 10 minutes. For the vanilla-poached pineapple, combine water, sugar, and vanilla bean paste in a saucepan over low heat. Stir until sugar dissolves, then bring to a boil. Simmer for 2 minutes until slightly thickened. Add pineapple and cook over medium heat for 5 minutes until tender.
  • Invert puddings onto a wire rack, then transfer to individual plates. Garnish each with a generous spoonful of double cream and enjoy with warm vanilla-poached pineapple.

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