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Coconut pudding with golden syrup
Coconut pudding with golden syrup
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Coconut pudding perfection, served with ice cream and golden syrup.
Ingredients:
  • 160ml (2/3 cup) golden syrup
  • 35g (1/3 cup) desiccated coconut
  • 125g butter, cubed, at room temperature
  • 4.40 gm vanilla extract
  • 2 eggs
  • 190g (1 1/4 cups) self-raising flour
  • 125ml (1/2 cup) coconut milk
  • 6 scoops vanilla ice-cream, to serve
Instructions:
  • Lightly grease a 1L (4-cup) heatproof, microwave-safe pudding bowl with melted butter. Drizzle 80ml (1/3 cup) of golden syrup over the base.
  • Put the coconut in an oven bag and securely twist the opening. Microwave on High for 3 minutes, gently shaking the bag every minute, until the coconut is toasted.
  • In a large bowl, combine butter, sugar, and vanilla extract. Use an electric beater to mix until smooth. Add eggs one at a time, beating well after each addition. Stir in flour and coconut milk until fully combined. Gently fold in toasted coconut with a large metal spoon. Spoon mixture over golden syrup.
  • Securely cover the pudding bowl with non-stick baking paper and white kitchen string. Microwave on Medium/500 watts/50% power for 9-11 minutes until a skewer inserted in the center comes out clean.
  • Allow the pudding to rest for 5 minutes after removing it from the microwave, then invert onto a large serving plate and generously drizzle with the remaining golden syrup.
  • Serve hot with a side of vanilla ice-cream.

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