RecipesDesserts And Puddings

Coconut Cream Pudding Recipe

This coconut cream pudding recipe is baked beforehand and served cold.

Vegetarian
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Ingredients

For the recipe:
  • 250g Dark FAIRTRADE muscovado, or jaggery if you can get it
  • 250ml water
  • 5 eggs
  • 200ml organic coconut milk
  • Pinch organic cardamom powder
  • 3tbsp clarified butter or ghee
  • 25g organic cashew nuts
  • 25g organic raisins

Recipe for 4

Method

01
Crumble sugar into water in a pan and dissolve over a gentle heat. Bring to the boil and simmer for 10 minutes. Remove pan from the heat and leave syrup to cool. Beat the eggs with the coconut milk, cardamom powder and syrup. Whisk to blend all the ingredients together for 2 minutes.
02
Melt the ghee and use to grease a 1 litre ovenproof dish. Pour in the custard and sprinkle over the cashews and raisins. Steam in a large double boiler for 30 minutes. Remove the mould from the pan and allow to cool and chill well before serving.