Pineapple & coconut puddings

Pineapple & coconut puddings


The ingredient of Pineapple & coconut puddings

  1. 2/3 cup self-raising flour
  2. 1/2 cup rice flour
  3. 1/3 cup caster sugar
  4. 1/4 cup desiccated coconut
  5. 50g butter, melted
  6. 1 egg, lightly beaten
  7. 1/3 cup plain yoghurt
  8. 440g can drained crushed pineapple, juice reserved
  9. 1/2 cup caster sugar, extra
  10. 50g butter, extra

The instruction how to make Pineapple & coconut puddings

  1. Preheat oven to 180u00b0C. Grease 6 x u00c2u00be cup capacity ovenproof dishes.
  2. Combine flour, rice flour, caster sugar and coconut. Make a well in the centre.
  3. Add melted butter, egg, yoghurt and crushed pineapple. Stir until just smooth. Divide the mixture between the dishes. Place them on an oven tray.
  4. Gently heat the reserved pineapple juice, extra sugar and butter in a pan or microwave, until the butter is melted. Spoon the warm syrup over the cake mixture. Bake for 30-35 minutes or until lightly golden & puffed. Turn onto serving plates. Serve immediately.

Nutritions of Pineapple & coconut puddings

calories: 438.087 calories
calories: 18 grams fat
calories: 11 grams saturated fat
calories: 63 grams carbohydrates
calories: 40 grams sugar
calories: 5 grams protein
calories: 76 milligrams cholesterol
calories: 236.49 milligrams sodium
calories: NutritionInformation

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