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  1. Home
  2. Baking

Raspberry Coconut Puddings

With only 5 simple ingredients, it just doesn't get easier than this! - by Jane Ash
  • 10 Aug 2019
Raspberry Coconut Puddings
Prep: 15 Minutes - Cook: 30 Minutes - Easy - Serves 6
Proudly supported by

TIP! Replace raspberry jam with mixed berry, apricot or strawberry jam, if preferred. Puddings are best made close to serving.

Ingredients

¾ cup Rose’s Raspberry Conserve, plus extra to serve

490g box vanilla cupcake mix

1/3 cup desiccated coconut

270ml can light coconut milk

3 eggs, separated

Method

  1. Grease six ovenproof dishes or ovenproof teacups (1-cup capacity). Stir conserve until smooth. Spoon 1 ½ tablespoons into each prepared dish.

  2. Place cake mix and coconut in a large bowl. Make well in centre. Add coconut milk and egg yolks. Using a wire whisk, whisk to form a smooth, thick batter.

  3. Beat egg whites in the small bowl of electric mixer until soft peaks form. Using the wire whisk, gently fold into cake mixture until combined. Spoon evenly into dishes.

  4. Place dishes in a large roasting pan. Pour enough boiling water into pan to come halfway up the sides of dishes. Grease a large sheet of foil. Place greased-side down over pan, scrunching around edges to seal. 

  5. Cook in a moderate oven (180C) for 30 minutes, or until puddings are just firm in centre when lightly touched with fingertips. Carefully remove dishes from pan. Stand for 5 minutes. 

  6. Loosen edges and turn onto serving plates. Stir extra conserve until smooth. Spoon a little over each pudding. Serve with vanilla custard (optional).

  • Baking
  • winter puddings
Jane Ash
Jane Ash
Jane Ash is a freelance contributor to New Idea Food. She’s worked in food media for too many years to count but still gets a buzz from creating recipes and seeing them come to life in front of the camera. She loves how food brings people together and a shared meal with family and friends is her favourite pastime.

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