Charlotte with green apples
2020-08-13 / test@t
Hot coconut raspberry pudding
Puddings can be cooked all year round. And coconut pudding with fresh raspberries - only in the season of this fragrant berry. A coconut-raspberry dessert with a delicate taste will decorate any summer table, both everyday and festive.
Ingredients
- 450 g raspberries + some more for decoration
- 140 g grated coconut pulp
- 250 ml coconut cream
- 100 g butter + a little more for lubrication
- 140 g flour
- 3 large eggs
- 140 g of brown sugar + 4 tbsp. l
- pinch of starch
- natural yogurt for serving
STEP-BY-STEP COOKING RECIPE
Step 1
In a saucepan, combine 1/3 raspberries and 4 tbsp. l. Sahara. Heat the mixture over low heat until the sugar is completely dissolved. Add the remaining berries and heat for another 1 minute. Remove from heat and cool completely.
Step 2
Oil 1 large ovenproof dish (or 6 ovenproof cups, 250 ml each). Transfer the berry mass to the bottom of the dish.
Step 3
In a blender bowl, grind the sugar and 90 g coconut pulp until smooth.
Step 4
Use a mixer to beat eggs, butter and coconut cream. Add flour, starch and sugar mixture, beat until smooth. Place the dough over the berries. Fill about 3/4 full. Bake in the oven at 180 ° C for 40 minutes. large form and 25 min. cups.
Step 5
Sprinkle the pudding with the remaining coconut pulp for 5-7 minutes. until the end of cooking.
Step 6
Cool pudding, 10 minutes. Serve with a spoonful of yogurt on top and garnish with berries.
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