Icky-sticky Coconut Puddings Recipe

Name: Icky-sticky Coconut Puddings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup packed golden brown sugar; ½ cup butter; 7 tablespoons whipping cream; 3 tablespoons dark rum; ¼ cup chopped macadamia nuts, toasted; ½ cup unsweetened coconut milk or ½ cup milk; ½ cup shredded sweetened coconut; ¼ cup finely chopped dates; ½ teaspoon baking soda; ½ cup sugar; 2 tablespoons butter, room temperature; 1 large egg; ½ cup self-rising flour, plus; 2 tablespoons self-rising flour; ½ teaspoon vanilla extract; premium-quality vanilla ice cream

Servings: persons

1 cup packed golden brown sugar
½ cup butter
7 tablespoons whipping cream
3 tablespoons dark rum
¼ cup chopped macadamia nuts, toasted
½ cup unsweetened coconut milk or ½ cup milk
½ cup shredded sweetened coconut
¼ cup finely chopped dates
½ teaspoon baking soda
½ cup sugar
2 tablespoons butter, room temperature
1 large egg
½ cup self-rising flour, plus
2 tablespoons self-rising flour
½ teaspoon vanilla extract
premium-quality vanilla ice cream

1
For sauce: Combine brown sugar, butter, cream and rum in medium saucepan over medium heat, stirring, until sugar dissolves.
2
Boil 3 minutes, stirring frequently.
3
Remove from heat.
4
Stir in nuts.
5
For puddings: Preheat oven to 350F Butter six 3/4-cup custard cups.
6
Combine coconut milk (or milk), coconut and dates in small saucepan over medium-high heat.
7
Bring to boil.
8
Remove from heat.
9
Stir in baking soda (mixture will bubble).
10
Set aside.
11
Beat sugar and butter in large bowl until blended.
12
Beat in egg.
13
Stir in flour, coconut mixture and vanilla.
14
Divide among prepared cups.
15
Bake until tester comes out with some moist crumbs attached, about 25 minutes.
16
Using handle of wooden spoon, poke hole in centre of each pudding.
17
Pour 1/4 cup sauce over each pudding and into hole.
18
Bake until sauce has soaked in and puddings are set, about 5 minutes.
19
Transfer to rack and cool slightly.
20
Serve warm with ice cream.

788

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup packed golden brown sugar, ½ cup butter, 7 tablespoons whipping cream, 3 tablespoons dark rum, and more.

Yes, Icky-sticky Coconut Puddings falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Icky-sticky Coconut Puddings

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