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.
Add all PUDDING ingredients into bowl.
Mix 5 minutes/60 degrees/Speed 4.
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.
Add CRUMBLE ingredients to bowl.
Mix 5 seconds/Speed 5.
Pour and spread onto a lined baking tray.
Bake for 5-7 minutes or until browned.
Leave to cool and ‘crumble’ up the mixture with a fork.
To serve, pop the pudding out of the mould and onto a plate.
Top with the crumble and extra lychees (optional).
Lychee and Coconut Pudding with Maple Crumble
Print RecipeIngredients
- 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
Add all PUDDING ingredients into bowl. Mix 5 minutes/60 degrees/Speed 4.
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.
Add CRUMBLE ingredients to bowl. Mix 5 seconds/Speed 5.
Pour and spread onto a lined baking tray. Bake for 5-7 minutes or until browned.
Leave to cool and 'crumble' up the mixture with a fork.
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.
