Coconut and passionfruit pudding

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This recipe is based upon the best Buttermilk Pudding I ate back at the Burdekin Hotel restaurant on Oxford Street in the late 80’s except in this case I have substituted the buttermilk for coconut milk. It is light and refreshing and as such a perfect finish to a summer meal. You will need to make them one day in advance.

Coconut and passionfruit pudding

Servings 10

Equipment

  • 1 whisk
  • 1 saucepan
  • 4 mixing bowls
  • 10 small glasses chilled

Ingredients

Coconut Pudding

  • 400 mls pouring cream 200mls for the base and 200mls to be whipped
  • 180 gms castor sugar
  • 3 leaves Titanium gelatine 15 gms
  • 900 mls Kara coconut milk cold

Passionfruit Jelly

  • 100 mls passionfruit pulp approximately 4 large passionfruit
  • 100 mls sugar syrup made from combining 100gms castor sugar with 100mls water and bringing to the boil to dissolve
  • 1 1/3 leaves Titanium gelatine 7gms

Instructions

Passionfruit Jelly

  • Pulp the passionfruit and separate any clumps by stirring with a fork.
  • Combine the castor sugar and the water to dissolve and bring to the boil.
  • Soak the gelatine leaves in cold water until softened. Drain off excess water and add to the sugar syrup to dissole. Stir gently and set aside.
  • Add the passionfruit pulp to the sugar / gelatine mix and then distrubute the jelly in 20gms portions to cover the coconut pudding between the 10 chilled glasses.

Coconut Pudding

  • Combine 200mls of the pouring cream with the 180gms castor sugar in a saucepan and stir to dissolve.
  • Soak the 3 gelatine leaves in cold water to soften.
  • Bring the cream and sugar to the boil then remove from the heat. Once the gelatine is soft, drain of excess water and add to the cream sugar mix.
  • Add cream sugar mix to the the cold coconut cream in a bowl with the 4gms of salt and set this bowl over a bowl of ice to cool and thicken.
  • Stir gently from time to time with a whisk to ensure that it sets evenly.
  • Meanwhile whisk the remaining 200mls of pouring cream to soft peaks.
  • Once the coconut mix has set to the same consistency as the whipped cream the two can be gently folded together.
  • Distribute this cream mixture evenly between the 10 glasses and allow to set for a few hours before adding the passionfruit jelly.
Course: Dessert
Season: Summer
Category: Sweet Things

Image credit: Me

Please let me know how it turned out ! Leave a comment below and tag @birdcowfish on Instagram and hashtag it #goodsimpledelicious.

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