Baking/ Dessert/ Healthy/ Thermomix

Lychee and Coconut Pudding with Maple Crumble

This is a deliciously refreshing dessert!!! The fruity creaminess is beautifully paired with the crunchy crumble topping! It is not very sweet so is very light and easy to eat – the mild sweetness comes from the sugar from the tinned lychees and maple syrup in the crumble.

LycheeAndCoconutPudding-P01

Add all PUDDING ingredients into bowl.

LycheeAndCoconutPudding-P02

Mix 5 minutes/60 degrees/Speed 4.

LycheeAndCoconutPudding-P03

Pour into silicon muffin or dariole moulds and place in fridge to set for a minimum 3 hours.

Whilst waiting for the pudding to set in the fridge, clean and dry bowl.

Preheat oven to 180 degrees.

LycheeAndCoconutPudding-P04

Add CRUMBLE ingredients to bowl.

LycheeAndCoconutPudding-P05

Mix 5 seconds/Speed 5.

LycheeAndCoconutPudding-P06

Pour and spread onto a lined baking tray.

LycheeAndCoconutPudding-P07

Bake for 5-7 minutes or until browned.

LycheeAndCoconutPudding-P08

Leave to cool and ‘crumble’ up the mixture with a fork.

LycheeAndCoconutPudding-P09

LycheeAndCoconutPudding-P10

To serve, pop the pudding out of the mould and onto a plate.

LycheeAndCoconutPudding-P11

Top with the crumble and extra lychees (optional).

LycheeAndCoconutPudding-P12

LycheeAndCoconutPudding-P14

Lychee and Coconut Pudding with Maple Crumble

Print Recipe
Serves: 10

Ingredients

  • PUDDING:
  • 560 grams tinned lychees with syrup
  • 400 grams coconut milk
  • 30 grams desiccated coconut
  • 20 grams gelatin powder
  • CRUMBLE:
  • 40 grams oats
  • 30 grams maple syrup
  • 20 grams desiccated coconut
  • 10 grams chia seeds

Instructions

1

Add all PUDDING ingredients into bowl. Mix 5 minutes/60 degrees/Speed 4.

2

Pour into silicon muffin or dariole moulds and place in fridge to set for a minimum 3 hours.

3

Whilst waiting for the pudding to set in the fridge, clean and dry bowl.

4

Preheat oven to 180 degrees.

5

Add CRUMBLE ingredients to bowl. Mix 5 seconds/Speed 5.

6

Pour and spread onto a lined baking tray. Bake for 5-7 minutes or until browned.

7

Leave to cool and 'crumble' up the mixture with a fork.

8

To serve, pop the pudding out of the mould and onto a plate. Top with the crumble and extra lychees (optional).

Notes

*Pudding mixture fills 10 x silicon muffin moulds. **You can use metal/porcelain moulds/ramekins, however grease lightly with cooking oil before pouring mixture in. ***If you want a generous amount of crumble to top, you can easily double the mixture.

You Might Also Like

Leave a Reply

Be the First to Comment!

Notify of
avatar
wpDiscuz