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How to make Coconut and yoghurt puddings with vanilla poached pineapple

Yield = 6
Prep time: 0:30
Cook time: 0:45
Total time: 1:15

Ingredients

  • Melted butter, to grease
  • 150g butter, at room temperature
  • 215g (1 cup) caster sugar
  • 2 teaspoons vanilla essence
  • 2 eggs
  • 225g (1 1/2 cups) self-raising flour
  • 45g (1/2 cup) desiccated coconut
  • 330g (1 1/4 cups) Greek Style Yoghurt
  • Double cream, to serve
  • Vanilla-poached pineapple
  • 125ml (1/2 cup) water
  • 100g (1/2 cup) caster sugar
  • 1 teaspoon vanilla bean paste
  • 1/2 (about 800g) naturally sweet pineapple, peeled, cut into 1cm-thick slices, each slice cut into quarters

Method

  • Step 1 Preheat oven to 180°C. Brush six large 210ml-capacity muffin pans with melted butter to lightly grease. Line the bases with non-stick baking paper.
  • Step 2 Use an electric beater to beat together the butter, sugar and vanilla essence in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until combined. Use a metal spoon to fold in the flour, coconut and yoghurt until combined. Spoon among muffin pans and smooth the surfaces. Cover muffin pans with baking paper and foil.
  • Step 3 Bake in oven for 30-35 minutes or until a skewer inserted into centres comes out clean. Set aside, covered, for 10 minutes to stand. To make the vanilla-poached pineapple, place the water, sugar and vanilla bean paste in a medium saucepan over low heat. Cook, stirring, for 2-3 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Cook for 2 minutes or until syrup thickens slightly. Add the pineapple. Reduce heat to medium and cook, stirring occasionally, for 5 minutes or until pineapple is tender.
  • Step 4 Turn puddings onto a wire rack. Divide among serving plates. Top with a dollop of double cream and serve with warm vanilla-poached pineapple.