Coconut pudding with grilled pineapple


Ingredients 8
Servings 6
Time 10 minutes

Ingredients

  • 500
    ml
    desiccated coconut
  • 250
    ml
    fresh white breadcrumbs
  • 300
    ml
    milk
  • 2
    large eggs, lightly beaten
  • 30
    ml
    soft butter
  • 50
    ml
    toasted coconut
  • 125
    ml
    white sugar
  • 1
    fresh pineapple, peeled and sliced
 

Method

1 hour
 
1. Mix coconut, breadcrumbs, milk, eggs, butter and half the sugar together until smooth. Pour into a greased ovenproof dish and sprinkle with toasted coconut. Bake in preheated 160 ºC oven for one hour. 2. Grill pineapple slices. While they are still warm, dip into remaining sugar. Cut into quarters and serve with coconut pudding.
 

Read more on: bake  |  fruit
 

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