Name: Kumara coconut pudding
Prep time: 40 min
Cook time: 50 min
Total time: 90 min
Yield: 4
Ingredients: 750 gram peeled and washed kumara, chopped in 3cm pieces; 1 3/4 cup coconut milk; 3 eggs, lightly beaten; 2 teaspoon vanilla; 3/4 cup soft brown sugar; pinch salt; semi-whipped cream; toasted coconut

Kumara coconut pudding

If you’re a lover of pumpkin pie, a North American Thanksgiving favourite, then you’re sure to enjoy this dessert recipe too.

Serves 4

Prep

40M

Cook

50M

Total

1H 30M

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Ingredients

750 gram peeled and washed kumara, chopped in 3cm pieces

1 3/4 cup coconut milk

3 eggs, lightly beaten

2 teaspoon vanilla

3/4 cup soft brown sugar

pinch salt

semi-whipped cream

toasted coconut

Method

1.For the mash, steam the kumara for 30 minutes or until tender, then coarsely mash. Preheat the oven to 175ºC.

2.Place the mashed kumara and all other ingredients, except the cream and toasted coconut, into a blender and mix together until smooth.

3.Pour into a 1.5-litre baking dish and set into a larger tray. Fill halfway with hot water. Bake for 45 to 50 minutes until firm.

4.Remove from the oven and cool completely before serving with semi-whipped cream. Sprinkle with toasted coconut.

For best results, use the orange-fleshed varieties of kumara. Serve this meal at room temperature with the cream. To toast the coconut, simply heat coconut threads in a dry frying pan until lightly coloured – it doesn’t take long so don’t walk away.
Note

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Ingredients

Method

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