Coconut Pudding With Raspberry Sauce Recipes

RASPBERRY COCONUT PUDDING

Steps:

• Preheat oven to 180°C. Spread jam over the base of a 2-litre pie dish. Sift the flour and baking powder into a bowl, add all the remaining ingredients except the cream and whisk them by hand until just combined. Pour coconut mixture into the pie dish and bake for 40-50 minutes, until the top is golden brown and the centre springs lightly when pressed with your finger. Remove from the oven and allow to cool slightly before serving with lightly whipped cream.

COCONUT RICE PUDDING WITH RASPBERRY SAUCE

Steps:

• Add the rice, water, and coconut milk to a saucepan and bring to a boil. Cook over low heat for about 20-25 minutes, stirring frequently, until the rice is tender and the mixture is creamy. Stir in agave syrup and desiccated coconut to taste.
• While the rice is cooking, make the raspberry compote. In a small cup, whisk 2-3 tbsp of the water and the cornstarch until well combined. Set aside.
• Add the raspberries and the rest of the water to a saucepan and bring to a boil. Cook until the raspberries are soft and mash them with a fork. Then stir in the cornstarch mixture and bring to a boil for a second time until thickened to desired consistency (Note: it will thicken more as it cools). Add vanilla extract, a squeeze of lemon juice, and sugar to taste.
• Serve your creamy rice pudding in bowls or jars and layer it with raspberry compote. Garnish with your favorite fresh fruits and cinnamon as desired.
• Enjoy warm or cold!

COCONUT PUDDING WITH RASPBERRY SAUCE

Steps:

• In medium saucepan, stir together the sugar, gelatin, salt and milk.
• Cook over medium heat until the gelatin dissolves and the mixture is clear.
• Chill till partially set.
• Stir once and add the vanilla.
• Fold in the coconut and heavy cream.
• Pour into a pudding mold and chill till firm, about 4 hours.
• To make raspberry sauce: Cook raspberries with juice, and sugar, over medium heat until boiling.
• Mix the water and cornstarch; stir into the raspberries.
• Boil rapidly for 1 minute, stirring constantly.
• Cool and serve with pudding.