Coconut Pudding with Cream

A quick vegetarian dessert featuring a blended coconut and cocoa sponge cake served with drizzled double cream.

Baking Vegetarian Quick Dessert Coconut

Estimated Nutrition

	Per Serving	Total
Calories	1452.4 kcals	1452.4 kcals
Carbohydrates	104.6 grams	104.6 grams
Fat	102.2 grams	102.2 grams
Protein	28.5 grams	28.5 grams

Cook Time

6 mins

Produces

1 person

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

BakingIngredients

50
g

Caster Sugar

75
g

Self-Raising Flour

25
g

Cocoa Powder

Dairy

5
g

Butter

for greasing

50
g

Butter

2
piece

Eggs

free-range

50
ml

Double Cream

Fruits

50
g

Coconut

fresh, grated

Steps

Preheat the oven to 200°C.
Grease a small loaf tin with butter.
Blend butter, sugar, coconut, flour, cocoa, and eggs in a food processor.
Spoon the dough into the tin and bake for six minutes until golden.
Turn the cake out onto a plate.
Slice the cake and drizzle with cream to serve.