Self-saucing granadilla, white chocolate, yoghurt and coconut puddings

Self-saucing granadilla, white chocolate, yoghurt and coconut puddings

A quick and easy dessert to throw together. The top bakes to a soft cake-like texture while forming a sweet sauce at the bottom. Self-saucing granadilla, white chocolate, yoghurt and coconut puddings are guaranteed to impress your guests.

Recipe and styling by Illanique van Aswegen 

Photographs by Adel Ferreira

Self-saucing granadilla, white chocolate, yoghurt and coconut puddings

Serves: 6
Cooking Time: 45 mins

Ingredients

  • cooking spray/melted butter, to grease
  • Puddings

  • 80g desiccated coconut
  • 125g self-raising flour
  • 160g Greek yoghurt
  • 160ml (²/3 cup) unsweetened condensed milk
  • 112g castor sugar
  • 100g white chocolate, chopped
  • 2 large eggs
  • 40g butter, melted
  • 5ml (1 tsp) vanilla essence
  • Sauce

  • pulp of 12 granadillas
  • 112g castor sugar
  • 125ml (½ cup) unsweetened condensed milk
  • 60ml (¼ cup) lemon juice
  • icing sugar, to dust
  • fresh mint leaves, to garnish (optional)

Instructions

1

Preheat the oven to 180°C. Grease 6 ramekins with cooking spray or melted butter and place on a baking tray.

2

For the puddings, whisk everything together until smooth. Divide the mixture among the 6 ramekins.

3

For the sauce, stir everything together in a saucepan over low heat until the sugar has dissolved. Remove from heat and pour over the puddings in the ramekins.

4

Bake the puddings in the oven until the tops are firm, 25 – 30 minutes. The tops will crack slightly and there should be a sweet sauce at the bottom. Dust with icing sugar and garnish with fresh mint, if desired.

Notes

The puddings can be served plain or with Greek yoghurt, vanilla ice cream or whipped cream as an added dash of indulgence. They can also be baked in mini jars – they will cook slightly faster, so test them at around 20 minutes.

Send this to a friend