Puddings
Fehmz Coconut Pudding
A creamy baked coconut pudding, topped with apricot jam, nectarines and a toasty coconut meringue.
This recipe comes from Fehmz's cookbook Damn Good Food, where it goes by the name Noorjan Maasi's Coconut Pudding (Maasi, or maternal aunt).
Bread, coconut milk, condensed milk and eggs are blended into a custard and baked until just set. It is then spread with apricot jam, scattered with nectarines, covered in a coconut meringue and returned to the oven until the meringue is tanned. It was so incredibly yum!
I hope you enjoy 🙂
The recipe
Fehmz Coconut Pudding
adventureswithsugar.com/fehmz-coconut-pudding/
Method
Method: pudding
- Prepare your equipment: Preheat the oven to 180˚ Celsius and have a large dish ready (approximately 30cm round, or a rectangular cake tin).
- Blend: Blend the bread, coconut milk, full cream milk, eggs, condensed milk and vanilla essence together until smooth.
- Add the coconut: Stir in the desiccated coconut, then pour the mixture into your dish.
- 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
- Whip the egg whites: While the pudding bakes, whip the egg whites and vanilla essence to soft peaks.
- Add the sugar: Add the caster sugar a tablespoon at a time, whisking until it has fully dissolved between additions.
- Make the coconut meringue: Fold in the desiccated coconut.
- 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.
- Top with meringue: Spread the coconut meringue over to cover, and decorate with the remaining nectarine wedges.
- Bake: Return to the oven for a further 5 – 10 minutes, until the meringue is tanned on top.
- Chill: Let it cool at room temperature, then chill in the fridge before serving.
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