A serving of Fehmz coconut pudding on a gold-striped plate, seen from above

Puddings

Fehmz Coconut Pudding

A creamy baked coconut pudding, topped with apricot jam, nectarines and a toasty coconut meringue.

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Fehmz coconut pudding from above with a portion scooped out, a plated serving and the Damn Good Food cookbook A close-up of the cut edge of Fehmz coconut pudding, showing the custard base under the nectarines and meringue

I have so many cookbooks, and I really want to use them more. This recipe comes from Fehmz's Damn Good Food, which brings her wonderful personality to every page! Not only do the recipes sound amazing, they are quite easy too.

Her coconut pudding (Noorjan Maasi's Coconut Pudding in the book, Maasi being a maternal aunt) is a winner, and the kind of dessert you can make for a weeknight treat. Bread, coconut milk, condensed milk and eggs are blended into a custard and baked until just set.

I wanted to make some for a dinner party, and so added a bit more fanfare to the base recipe: a layer of apricot jam, fresh nectarines and a coconut meringue, returned to the oven until tanned. Think Hertzoggies in pudding form! It was so incredibly yum.

Fehmz has kindly agreed to let me share my version of the recipe with you all, but the original credit goes to her and Noorjan Maasi. I hope you enjoy 🙂

A low side view of a serving of Fehmz coconut pudding, showing its layers on a gold-rimmed plate A close-up of the toasted coconut meringue and nectarine rows on Fehmz coconut pudding

The recipe

Fehmz Coconut Pudding

adventureswithsugar.com/fehmz-coconut-pudding/

Method

Method: pudding

  1. Prepare your equipment: Preheat the oven to 180˚ Celsius and have a large dish ready (approximately 30cm round, or a rectangular cake tin).
  2. Blend: Blend the bread, coconut milk, full cream milk, eggs, condensed milk and vanilla essence together until smooth.
  3. Add the coconut: Stir in the desiccated coconut, then pour the mixture into your dish.
  4. Bake: Bake for 15 minutes, until just set and the top is starting to turn brown. It goes back in the oven later, so it is fine if it is not fully cooked at this stage, but the top does need to be set.

Method: topping

  1. Whip the egg whites: While the pudding bakes, whip the egg whites and vanilla essence to soft peaks.
  2. Add the sugar: Add the caster sugar a tablespoon at a time, whisking until it has fully dissolved between additions.
  3. Make the coconut meringue: Fold in the desiccated coconut.
  4. Add the jam and fruit: Once the pudding is set but still a little jiggly, remove it from the oven. Spread the apricot jam over the top, then scatter some of the nectarine wedges over it.
  5. Top with meringue: Spread the coconut meringue over to cover, and decorate with the remaining nectarine wedges.
  6. Bake: Return to the oven for a further 5 – 10 minutes, until the meringue is tanned on top.
  7. Chill: Let it cool at room temperature, then chill in the fridge before serving.
An angled close-up of the toasted coconut meringue and nectarines on Fehmz coconut pudding, with roses behind Fehmz coconut pudding from above beside a plated serving and the cookbook open at the recipe

Recipe by adventureswithsugar.com

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