Sticky Mango Coconut Puddings

Name: Sticky Mango Coconut Puddings
Cook time: 26 min
Yield: 5 servings
Ingredients: 200 ml coconut milk; 20 g cane sugar; 1 tsp cornflour/cornstarch; 2.5 tsp water; 175 g plain flour; 70 g cane sugar (sub for any white sugar); 60 g coconut sugar (@peaksupps); 1 tsp baking powder; 0.5 tsp baking soda; 130 ml unsweetened soy milk; 1.5 tsp apple cider vinegar; 90 g coconut oil (@justnatural_uk); 60 g coconut yoghurt; 1 egg or vegan replacer; 1.5 tsp vanilla; 20 g dessicated coconut

all the flavours of the mango sticky rice you know and love: buttery coconut spongecakes, soaked in a sweet coconut syrup, topped with fresh mango and vegan ice cream…mango sticky rice flavour ofc

Yield5 servings

Cook time26 minutes

Ingredients

Coconut Syrup

Directions

1
Grease jumbo muffin tin and preheat oven to 160°C fan.
2
Melt the coconut oil and set aside.
3
Combine milk & apple cider, leave to curdle.
4
To the curdled milk, add yoghurt, egg, vanilla, and whisk in the sugars.
5
Now fold in dry: dessicated coconut, plain flour, baking soda, baking powder.
6
Mix this a bit before adding the coconut oil and fold until just combined.
7
Add to the tin and bake 25-26mins (will be less if you use a regular sized muffin tin). Remove when golden and cake tester comes out clean.
8
Meanwhile, whisk the coconut milk + sugar on medium heat, adding the cornstarch slurry (cornflour + water) until thick enough to coat a spoon.
9
Remove from heat.
10
Assemble: top the warm sponge with coconut syrup, sliced mango, and your favourite tropical ice cream.

See on Instagram

Related recipes

Apple Crumble Muffins

Blueberry Crumble French Toast

Cinnamon Roll Focaccia

Cinnamon Spice Banana Cake