Coconut Pudding With Caramel Sauce Recipes

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COCONUT PUDDING WITH CARAMEL SAUCE



Coconut Pudding with Caramel Sauce image

Serve up a distinctive dessert with this coconut pudding recipe from fashion designer Ralph Rucci.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 9

3 tablespoons unflavored gelatin
Nonstick cooking spray
2 cups half-and-half
1 cup sugar
1 teaspoon pure almond extract
3 cups freshly grated coconut
3 cups heavy cream, whipped
1 cup fresh shaved coconut
Ralph Rucci's Caramel Sauce

Steps:

  • Sprinkle gelatin over 1/2 cup water, and let stand until softened, about 5 minutes. Spray a 10-inch round nonstick springform pan with nonstick cooking spray; set aside.
  • Bring half-and-half to a boil in a large saucepan over medium-high heat. Add gelatin mixture and sugar and cook, stirring, until gelatin and sugar have dissolved. Remove from heat and let cool slightly.
  • Stir in almond extract and grated coconut; stir in whipped cream. Transfer pudding to prepared springform pan and transfer to refrigerator until chilled and set, 2 to 3 hours.
  • Unmold pudding onto a serving platter and sprinkle with shaved coconut. Serve with caramel sauce.

STICKY DATE PUDDING WITH CARAMEL SAUCE



Sticky Date Pudding With Caramel Sauce image

Make and share this Sticky Date Pudding With Caramel Sauce recipe from Food.com.

Provided by Terese

Categories     Dessert

Time 1h30m

Yield 12-14 serving(s)

Number Of Ingredients 14

2 cups chopped pitted dates
1 1/2 teaspoons bicarbonate of soda
1 teaspoon grated fresh ginger
90 g butter
1 cup caster sugar
3 eggs
1 1/2 cups self-raising flour
1/4 teaspoon ground cloves
1/2 teaspoon mixed spice
creme fraiche or whipped cream, for serving
100 g butter
1 cup soft brown sugar
1/3 cup golden syrup
3/4 cup thickened cream

Steps:

  • Preheat oven to 180oC.
  • Grease and line the base of 23cm deep round cake tin.
  • Put the dates in a pan with 1 3/4 cups water, bring to the boil then remove from the heat.
  • Add the bicarbonate of soda and ginger and leave to stand for 5 minutes.
  • Coarsley mash with a potato masher.
  • Cream together the butter, sugar and 1 egg.
  • Beat in the remaining eggs one at a time.
  • Once the eggs are well beaten, gently fold in the sifted flour and spices, add the date mixture and stir until well combined.
  • Pour into the tin and bake for 55-60 minutes, or until a skewer comes out clean when inserted into the middle.
  • Cover with foil if over browning during cooking.
  • Leave to stand for 5 minutes before turning out onto a serving plate.
  • To make Caramel Sauce: Put all the ingredients in a pan and stir over low heat until the sugar has dissolved.
  • Simmer uncovered, for about 3 minutes, or until thickened slightly.
  • Brush some sauce over the top and sides of the pudding until well glazed.
  • Serve immediately with the sauce and a dollop of cream.

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