Coconut pudding
Coconut pudding with caramelised banana, poached pineapple and mango sorbet.
Preparation Time:15 minutes
Cooking Time:40 minutes
Level of Difficulty:Hard
Servings:4
Ingredients
- For the stock syrup
- 270g caster sugar
- 200ml water
- a squeeze of fresh lemon juice
- For the pineapple chips
- 1 pineapple
- 270ml stock syrup
- For the coconut pudding
- 85g unsalted butter
- 100g icing sugar
- 25g ground almonds
- 85g desiccated coconut
- 15g corn flour
- 85ml egg whites
- 10g runny honey
- For the poached pineapple
- 150g caster sugar
- 1 vanilla pod
- 2 cinnamon sticks
- 4 cloves
- 400ml
- warm water
- juice of 1 lemon
- 1 pineapple
- For the mango sorbet
- 100g caster sugar
- 50ml fresh lime juice, strained
- 500ml mango puree (available at good supermarkets)
- 100ml liquid glucose
- For the passion fruit sauce
- 250ml passion fruit puree at good supermarkets)
- 100g caster sugar
- For the caramelised bananas
- 3 bananas
- 2 vanilla pods, split in half
- zest and juice of 2 limes
- 50g caster sugar
- 30g unsalted batter
- 35ml Malibu
Method
- For the stock syrup: Put the water, sugar and lemon juice in a pan, and allow them to boil for about 10 minutes until the sugar has dissolved.
- For the pinapple chips: Peel and core the pineapple, cut it in half lengthways, then slice it finely and dip the slices in the stock syrup. Preheat the oven to 90 C. Shake off any excess syrup from the pineapple slices, place them on a baking tray lined with baking parchment and dry them in the oven for about 8 hours until they turn golden brown.
