Raspberry Coconut Pudding Recipes

RASPBERRY & COCONUT STEAMED SPONGE

Steps:

• Butter six small pudding basins and spoon 1 tbsp jam into the bottom of each one.
• Put the butter and sugar in a medium bowl and beat with an electric whisk until pale and fluffy. Beat in one of the eggs followed by a spoonful of the flour, then continue until all the eggs have been incorporated. Fold in the remaining flour, the coconut and a pinch of salt, then the vanilla and coconut cream. Spoon the mix into the prepared basins, leaving a 1cm gap at the top.
• Put the basins on a baking tray, transfer to the freezer and freeze until solid. Will keep in an airtight container, or tightly wrapped in the freezer for up to three months.
• Heat the oven to 180C/160C fan/ gas 4. Put the basins in a deep baking dish and half-fill with boiled water from the kettle. Tightly cover the dish with foil and bake for 1 hr, or until a skewer inserted into the middle of a sponge comes out clean.
• Warm the custard with the remaining 2 tbsp coconut cream, if using, and pour into shallow bowls. Run a knife around the sides of the basins and carefully turn out the sponges onto the custard.

SNOWFLAKE PUDDING

Steps:

• In a small saucepan, sprinkle gelatin over 1/4 cup milk; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved., In a large saucepan, combine the sugar, salt and remaining milk; heat just until sugar is dissolved. Remove from the heat; stir in gelatin mixture and vanilla. Refrigerate until partially set. Fold in coconut and whipped cream. Pour into dessert dishes; refrigerate for at least 2 hours., Meanwhile, strain raspberries to remove seeds. In a small saucepan, combine the cornstarch, raspberry pulp and currant jelly; stir until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Chill for at least 1 hour. Serve with pudding.

COCONUT-RASPBERRY BREAKFAST PUDDING

Steps:

• Bring uncooked rice blend and 1 cup water to a boil in a small saucepan. Reduce heat, cover, and simmer until tender and water is absorbed, about 18 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork.
• Add coconut milk, maple syrup, and 1/2 cup water; stir to combine. Stir in cinnamon and a pinch of kosher salt. Return to low heat and simmer until slightly thickened, about 5 minutes. Remove from heat; fold in frozen raspberries. Transfer mixture to a bowl set in an ice-water bath; stir occasionally until chilled. Serve with more maple syrup, fresh raspberries, and toasted unsweetened coconut flakes, if desired.

HOT COCONUT & RASPBERRY PUDS

Steps:

• Put roughly one-third of the raspberries and the 4 tbsp sugar in a small saucepan. Cook over a low heat, mashing the berries into the sugar, until saucy and the sugar is dissolved. Stir in the remaining berries for 1 min, taste for sweetness, then remove from the heat, tip into a bowl and chill until ready to serve.
• Heat oven to 180C/160C fan/gas 4. Grease 6 large (about 250ml) heatproof coffee cups or ramekins. Add 1 tbsp raspberry jam to the bottom of each.
• Put the flour, sugar and 85g of the coconut into a food processor and whizz until finely ground and no bits of visible coconut are left. Beat the eggs, butter and coconut milk together. Tip the dry ingredients into a bowl, stir in the bicarb, then stir in the egg mix until smooth. Spoon the mixture into the prepared cups or ramekins and scatter with the remaining coconut. Bake for 30 mins on a baking tray until risen, golden and a skewer comes out clean.
• Let the puds stand for 5 mins, then spoon over a little of the raspberries and coconut yogurt, and serve with extra on the side.