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Categories:
coconut flour caster sugar eggs coconut milk cream butter sugar water orange lime fruit rambutans lychees
Viewed: 85 - Published at: 6 years agoIngredients
- 1 cup desiccated coconut
- 12 cup plain flour
- 23 cup caster sugar
- 2 eggs
- 1 (400 ml) coconut milk
- 12 cup cream
- 125 g melted butter
- 12 cup sugar
- 14 cup water
- 1 orange, segmented
- 1 lime, juice of
- 2 star fruit, sliced
- 12 rambutans, peeled
- 18 lychees
Method
- Preheat oven to 180C.
- Mix together coconut, flour and caster sugar in a bowl.
- Lightly beat eggs in a jug.
- Add coconut milk, cream and butter.
- Pour into coconut mixture and mix to combine.
- Pour into a 25cm ceramic pie dish and bake for 40 minutes.
- Place sugar and water in a small heavy-based saucepan.
- Cook stirring until sugar dissolves.
- Bring to the boil and cook until slightly caramelised.
- Add orange segments, lime juice and a couple of tablespoons of cold water.
- Remove from heat.
- Set aside.
- Slice remaining fruit and place in a bowl.
- Pour over orange syrup mixture and serve with the warm pudding.
