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  • Mango And Coconut Pudding

    1 vote
    Mango And Coconut Pudding
    Prep: 30 min Cook: 40 min Servings: 5
    by Navaneetham Krishnan
    370 recipes
    >
    It's a soft pudding with a sweet and mild sour burst while the dessicated coconut worked for the creamy flavor.

    Ingredients

    • 1 medium size (about 300g) ripe mango - peel skin, remove seed and dice into cubes
    • 1/2 cup dessicated coconut
    • 1 1/2 cup cake flour
    • 140g unsalted butter
    • 1 cup white sugar
    • 1 cup milk
    • 3 eggs - lightly beaten

    Directions

    1. Melt butter and remove from heat.
    2. Stir in sugar to dissolve.
    3. Let it cool down and stir in milk and eggs.
    4. Fold in flour bit by bit.
    5. Add half of the batter into a greased baking pan.
    6. Sprinkle 3/4 of the amount of mango cubes and dessicated coconut on top.
    7. Now, add the remaining batter on top.
    8. Top up the balance mango cubes and coconut.
    9. With a spatula, spread the mixture evenly.
    10. Bake at preheated oven at 170C for about 40 mins or until the top layer becomes golden brown and the cake is done.
    11. Cool down before cutting to be served.

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