A quick and easy dessert to whip up!
The top bakes to a soft cake-like texture while forming a sweet sauce at the bottom. Self-saucing granadilla, white chocolate, yoghurt, and coconut puddings are guaranteed to impress your guests.
Self-saucing granadilla, white chocolate, yoghurt and coconut puddings
Ingredients
- cooking spray/melted butter, to grease
Puddings
- 80g desiccated coconut
- 125g self-raising flour
- 160g Greek yoghurt
- 160ml (²/3 cup) unsweetened condensed milk
- 112g castor sugar
- 100g white chocolate, chopped
- 2 large eggs
- 40g butter, melted
- 5ml (1 tsp) vanilla essence
Sauce
- pulp of 12 granadillas
- 112g castor sugar
- 125ml (½ cup) unsweetened condensed milk
- 60ml (¼ cup) lemon juice
- icing sugar, to dust
- fresh mint leaves, to garnish (optional)
Instructions
Preheat the oven to 180°C. Grease 6 ramekins with cooking spray or melted butter and place on a baking tray.
For the puddings, whisk everything together until smooth. Divide the mixture among the 6 ramekins.
For the sauce, stir everything together in a saucepan over low heat until the sugar has dissolved. Remove from heat and pour over the puddings in the ramekins.
Bake the puddings in the oven until the tops are firm, 25 – 30 minutes. The tops will crack slightly and there should be a sweet sauce at the bottom. Dust with icing sugar and garnish with fresh mint, if desired.
Notes
The puddings can be served plain or with Greek yoghurt, vanilla ice cream or whipped cream as an added dash of indulgence. They can also be baked in mini jars – they will cook slightly faster, so test them at around 20 minutes.
Made this delicious self-saucing granadilla, white chocolate, yoghurt, and coconut puddings recipe? Tag us @foodandhomesa #CookingWithFH on Instagram!
ALSO SEE: Peanut butter and chocolate self-saucing puddings
Recipe and styling by Illanique van Aswegen
Photographs by Adel Ferreira
