Best Blueberry Coconut Pudding Recipes

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BLUEBERRY & COCONUT PUDDING



Blueberry & coconut pudding image

The combination of blueberries and coconut makes this indulgent dessert incredibly moreish

Provided by Good Food team

Categories     Dessert, Dinner, Lunch, Supper

Time 1h

Yield Serves 2 generously

Number Of Ingredients 8

50g caster sugar
50g soft butter
1 large egg
50g self-raising flour
50g desiccated coconut , plus 2 tsp
50g crème fraîche , plus extra to serve
zest and juice 1 lemon
180g punnet of blueberries

Steps:

  • Heat oven to 180C/160C fan/gas 4. Beat the sugar and butter until pale and creamy, then beat in the egg. Stir in the flour, coconut, crème fraîche and lemon zest.
  • Put most of the blueberries in a baking dish (about 18cm square-ish) and squeeze over the juice from half the lemon. Dollop on the cake mixture and scatter over the remaining blueberries and 2 tsp coconut. Bake for 35-40 mins until golden, risen and the sponge is cooked. Serve with a dollop more crème fraîche.

Nutrition Facts : Calories 708 calories, Fat 52 grams fat, SaturatedFat 36 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 36 grams sugar, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 0.68 milligram of sodium

BLUEBERRY COCONUT OATMEAL PUDDING



Blueberry Coconut Oatmeal Pudding image

I spoon this comforting, sweet pudding into ramekins and serve it as a dessert, but you could also make it a breakfast splurge. You can serve it hot or cold.

Provided by Martha Rose Shulman

Categories     breakfast, easy, quick, dessert

Time 30m

Yield 6 servings

Number Of Ingredients 8

1 cup water
1/4 teaspoon salt
1 14-ounce can unsweetened low-fat coconut milk
2 to 4 tablespoons mild honey or agave nectar (to taste)
1 teaspoon vanilla extract
1 cup quick-cooking steel-cut oats
1/2 teaspoon rose water (available at Middle Eastern markets)
1 cup blueberries (6 ounces)

Steps:

  • Combine the water, salt, coconut milk, honey or agave nectar and vanilla in a large (3-quart) saucepan and bring to a boil. Stir in the oatmeal and bring back to a boil, stirring. Reduce the heat to low, cover and simmer 5 minutes, stirring occasionally. Stir in half the blueberries, cover, and cook another 5 minutes, until the oats are cooked and the mixture is creamy.
  • Stir in the rose water and the remaining blueberries. Turn off the heat, return the lid and let sit for 5 to 10 minutes. Serve right away, or spoon into serving dishes and allow to cool in the refrigerator.

Nutrition Facts : @context http, Calories 150, UnsaturatedFat 1 gram, Carbohydrate 22 grams, Fat 6 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 113 milligrams, Sugar 12 grams

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