Saturday, January 23, 2010

Coconut and Pineapple Steamed Pudding

Anna from Anna's Cool Finds is hosting this edition of Weekend Herb Blogging and this week I've looked to the pantry for inspiration and found desiccated coconut

desiccated coconut© by Haalo

Desiccated coconut is simply shredded coconut meal that has been dried - here in Australia we can generally find this fine variety, a larger shred (that can be found as dry or moist) and flaked.

The dish I'm making is one of those that I just had to make as soon as I saw it in the latest Cuisine magazine and the fact that I've made it about 4 or 5 times since should tell you that this is a keeper.

I've played around with the recipe and this latest iteration sees the addition of crushed pineapple to the mix - it's almost a pina colada in pudding form!

Coconut and Pineapple Steamed Pudding© by Haalo

Coconut and Pineapple Steamed Pudding
[Makes about 6 small puddings]

100 grams desiccated coconut
½ cup coconut milk
¼ cup water
1 egg, lightly beaten
90 grams self-raising flour, sifted
50 grams raw caster sugar
1 lime, juiced
80 grams crushed pineapple
shredded coconut, toasted - for decoration
coconut milk, extra - for decoration

Place the desiccated coconut, coconut milk and water into a bowl - stir well until combined and then let it sit for 1 hour so it fully absorbs the liquid.

Stir in the lightly beaten egg, followed by the flour, sugar and lime juice. Once amalgamated, fold through the crushed pineapple.

Butter your moulds generously - I've used ½ cup capacity moulds though you could use small coffee glasses or Chinese tea cups instead.

coconut pineapple steamed puddings© by Haalo

Fill them about three-quarters of the way full, tap them on a bench to ensure the mix is evenly distributed and then place them in a steamer. I've used a standard electric steamer for this but you could use a stove top steamer.

Steam until the puddings have risen and are cooked through - this will depend on the size of your puddings and the vessel you've placed them in - these took around 15 minutes to cook. The signs you should look for are surface drying and the puddings pulling away from the sides of the dish.

coconut pineapple steamed puddings© by Haalo

You can serve them either in the dish or unmoulded - if unmoulding, wait a couple of minutes after they come out of the steamer before you unmould them.

Served them with a good drizzle of coconut milk and toasted shredded coconut.

toasted shredded coconut© by Haalo

If you're toasted coconut, a word of warning, you cannot leave it or you will end up burnt coconut. The best way to do this is on the stove-top - use a small skillet over a low heat. Tip in a handful of shredded coconut and then never stop stirring it - either by shaking the pan or using a spatula. As soon as you see it starting to change colour, remove it from the heat and keep shaking it, the residual heat will toast the rest of the coconut and as soon as it is to your liking, tip it out into a dish.


  1. Coconut is always my favourite in cooking. It gives a beautiful flavour. This looks very moist and delicious. Great with coffee...yum

  2. i've never tried making steamed pudding before.. may give this a try. thanks for sharing the recipe!

  3. For a coconut-aholic like me, this looks like a delicious desert!!!!

  4. I love coconut and this combination is such a delight. I love the little cups you are using too.

  5. Thanks Mary, it's very light too

    Thanks Swee - this is pretty much a no fail recipe

    Thanks Nina, you would love it!

    Thanks Penny!

  6. You must've been reading my mind - was pondering a pina colada type dessert myself (although I veered more towards the cupcake genre). This looks deliciously moist and the flavours sound exquisite.

  7. This looks scrumptious!

    What method would you recommend for someone without a steamer (just your plain stove)?

  8. Thanks Marisa!

    Hi Anchi - a stove-top steamer will work fine

  9. Hi--tried this and it was EXCELLENT. We make a lot of steamed puddings in our house and this is one of our new favorites. Thanks for the recipe!


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