Puddings
Passionfruit and Coconut Self-Saucing Pudding
A passionfruit and coconut self-saucing pudding that combines delicious tropical flavours with the warmth of a baked pudding.
There’s something so comforting about a warm, self-saucing pudding – and this one leans into two flavours that just belong together: sweet, tropical granadilla (passionfruit) and rich coconut.
You know by now that I absolutely love self-saucing puddings! They are quick to make, require no more than one mixing bowl, require now waiting time in the oven and bonus – this one can be made vegan!
I am not an experienced vegan baker – it does require a lot of skill in order to understand the substitutions which need to be made, and more often than not, I am left feeling slightly underwhelmed. The final product tastes nothing like the original, or even close!
When I looked at this recipe though, the only dairy is the butter, which could be easily swapped for a vegan alternative. Using butter in its melted form also produces a much more tender crumb than creaming it. The eggs could be swapped for a bit more coconut milk and increased flour to compensate for the higher hydration. Finally, a bit of acidity introduced by the vinegar would allow for reaction with the leaveners to give a lighter sponge.
All in all, this was an incredibly successful bake and one which I am super proud of. I hope you love it too 🙂
The recipe
Passionfruit and Coconut Self-Saucing Pudding
adventureswithsugar.com/passionfruit-and-coconut-self-saucing-pudding/
Method
Method: passionfruit and coconut pudding
- Prepare your oven: Preheat the oven to 180˚ Celsius. Grease a large baking dish (about 22cm by 33cm rectangular dish) with some butter and set aside.
- Combine the sugar and orange zest: Combine the orange zest with the caster sugar and set aside.
- Mix the dry ingredients: Then add the flour, coconut and baking powder to the sugar and combine.
- Mix the wet ingredients: Combine the melted butter (or vegan butter), coconut milk, passionfruit pulp, orange juice and eggs (or vinegar, if vegan) in another jug and whisk to combine.
- Combine: Mix the wet and dry ingredients together to combine.
- Prep to bake: Add the batter to your greased dish and make the sauce.
Method: Passionfruit sauce
- Make the sugar mixture: Combine the caster sugar and cornflour together and sprinkle over the pudding.
- Make sauce mixture: Combine the boiling water, orange juice and passionfruit pulp and pour it over the pudding, pouring over the back of a spoon to break the fall of the water.
- Bake: Bake for 45 minutes until the pudding is set and the sauce is bubbling around it.
Method: coconut crème fraîche
- Combine coconut and cream: Melt the white chocolate and combine it with the cream. Set aside to cool.
- Add the crème fraîche: Then fold in the crème fraîche.
- Garnish: Top the pudding with more desiccated coconut and passionfruit pulp when serving.
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