Coconut and yoghurt puddings with vanilla-poached pineapple

Coconut and yoghurt puddings with vanilla-poached pineapple

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These coconut puddings are so simple to make and are pure perfection when partnered with vanilla-poached pineapple.

The ingredient of Coconut and yoghurt puddings with vanilla-poached pineapple

  1. Melted butter, to grease
  2. 150g butter, at room temperature
  3. 215g (1 cup) caster sugar
  4. 2 teaspoons vanilla essence
  5. 2 eggs
  6. 225g (1 1/2 cups) self-raising flour
  7. 45g (1/2 cup) desiccated coconut
  8. 330g (1 1/4 cups) Greek Style Yoghurt
  9. Double cream, to serve
  10. Vanilla-poached pineapple
  11. 125ml (1/2 cup) water
  12. 100g (1/2 cup) caster sugar
  13. 1 teaspoon vanilla bean paste
  14. 1/2 (about 800g) naturally sweet pineapple, peeled, cut into 1cm-thick slices, each slice cut into quarters

The instruction how to make Coconut and yoghurt puddings with vanilla-poached pineapple

  1. Preheat oven to 180u00b0C. Brush six large 210ml-capacity muffin pans with melted butter to lightly grease. Line the bases with non-stick baking paper.
  2. Use an electric beater to beat together the butter, sugar and vanilla essence in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until combined. Use a metal spoon to fold in the flour, coconut and yoghurt until combined. Spoon among muffin pans and smooth the surfaces. Cover muffin pans with baking paper and foil.
  3. Bake in oven for 30-35 minutes or until a skewer inserted into centres comes out clean. Set aside, covered, for 10 minutes to stand. To make the vanilla-poached pineapple, place the water, sugar and vanilla bean paste in a medium saucepan over low heat. Cook, stirring, for 2-3 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Cook for 2 minutes or until syrup thickens slightly. Add the pineapple. Reduce heat to medium and cook, stirring occasionally, for 5 minutes or until pineapple is tender.
  4. Turn puddings onto a wire rack. Divide among serving plates. Top with a dollop of double cream and serve with warm vanilla-poached pineapple.

Nutritions of Coconut and yoghurt puddings with vanilla-poached pineapple

calories: 730.862 calories
calories: 31 grams fat
calories: 20 grams saturated fat
calories: 100 grams carbohydrates
calories: 72 grams sugar
calories:
calories: 11 grams protein
calories:
calories: 476.36 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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