Coconut caramel sticky pudding

Coconut caramel sticky pudding

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  • 4
  • Easy
  • 15 minutes
  • 25 minutes
  • Delheim Edelspatz Noble Late Harvest 2009


  • 1 1/2 cups cream
  • 1/2 cup desiccated coconut
  • 1 t vanilla extract
  • 1/2 cup grated palm sugar
  • 4 egg yolks, beaten

Cooking Instructions

Preheat the oven to 180 C.
Place a saucepan over a medium to low heat and add the cream,coconut, vanilla extract and palm sugar.  Bring to a simmer and stir until the sugar dissolves.

Remove from the heat and pour into a mixing bowl, along with the egg yolks.  Whisk until combined, then transfer to a heatproof dish.

Place the dish in a bain-marie (or in a larger baking dish filled with a shallow pool of water) and bake for 20 minutes, or until the pudding is golden and set.

Remove from the oven and refrigerate to set before serving.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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