This is one of those super easy desserts that takes 10 minutes to prep and then 30 minutes to bake. But it tastes very fancy!
Recipes, quite unexpectedly, get a life of their own when they are shared. They get tweaked depending on the availability of ingredients. Or modified to suit individual tastes. This Coconut pineapple pudding is a recipe handed down to me by my mother. I don’t know where she got the recipe from. For years, she made this pudding using tinned cherries. I tweaked the recipe to use pineapple instead of cherries and now this is the popular version we all use. I’ve used peaches or dates and I’ve sometimes added rum-soaked raisins. But the plain and simple recipe above is the one that works best of all. I’ve included a picture of the original recipe to show it’s been in my recipe book for 40 years!
Pre-heat oven for 10 minutes at 180°C.
Simply mix all the ingredients with a spoon into a runny cake batter. Pour into a greased 8" square baking dish.
Bake at 180°C for about 30-40 minutes. The top should be beginning to brown and it should have a soft, cake-like consistency.
Drizzle a couple of tablespoons of rum (or more to taste) into the pudding before serving. Best served warm.
Serve with cream, tender coconut ice-cream, or vanilla ice-cream. Cream is the best as it offsets the sweetness of the pudding.
Refrigerate leftovers
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