Recipe for 4
Coconut Cream Pudding Recipe
This coconut cream pudding recipe is baked beforehand and served cold.
Ingredients
| 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 |
Method
- 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.
- 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.
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