Entertaining Dessert

Sticky coconut and caramel pudding

Name: Sticky coconut and caramel pudding recipe
Yield: 6
Ingredients: 200g unsalted butter, chopped, softened; 200g caster sugar; 1 tsp vanilla extract; 250g dulce de leche; 3 eggs; 1 2/3 cups (250g) self-raising flour, sifted; 1 cup (90g) desiccated coconut; 1 cup (250ml) milk, room temperature; Toasted coconut flakes, to serve; 170g unsalted butter; 150g brown sugar; 1/3 cup (80ml) coconut cream

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by Helena Moursellas

May 24, 2021

"Coconut adds a touch of sunshine to this comforting treat. And you can never go wrong with salted caramel," says Helena.

200g unsalted butter, chopped, softened
200g caster sugar
1 tsp vanilla extract
250g dulce de leche
3 eggs
1 2/3 cups (250g) self-raising flour, sifted
1 cup (90g) desiccated coconut
1 cup (250ml) milk, room temperature
Toasted coconut flakes, to serve

Salted coconut caramel

170g unsalted butter
150g brown sugar
1/3 cup (80ml) coconut cream

Method

1.

Preheat oven to 180°C. Grease a 20cm x 28cm 2.2L-capacity heatproof baking dish.
2.

Place butter, sugar and vanilla in a stand mixer with the paddle attachment and beat until thick and pale. Beat in the dulce de leche, then the eggs, one at a time, beating well after each addition. In 3 batches, add flour, coconut and milk, beating in between each addition to avoid splitting. Pour into prepared baking dish, spreading evenly, and bake for 35-40 minutes or until a skewer inserted in the centre comes out clean.
3.

Meanwhile, for the coconut caramel, place butter and sugar in a saucepan over medium heat and cook, stirring, for 2-3 minutes until sugar dissolves. Slowly add coconut cream, whisking constantly, and cook for a further 1-2 minutes until slightly thickened. Remove from heat, add 1/2 tsp salt flakes and stir to dissolve. Set aside and keep warm.
4.

Drizzle caramel over warm pudding and scatter with toasted coconut flakes and salt flakes, to serve.