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Got left-over coconut cream and/or a pineapple that's getting too ripe?




Because you ALWAYS have left-over coconut cream! Have you EVER seen a recipe that calls for a whole 410g tin of coconut cream? Nuh uh!

Now if you also have a pineapple lying in the fruit basket, and you don't know what to do with it ... or just a tin of pineapple rings. Or whatever fruit you have - oranges should also work. Mango ... ok maybe not mango. Unless it's still quite firm.


Anyhooo ..,.. I had coconut cream and a pineapple :P


Pineapple and coconut cream upside down pudding


1 Ripe pineapple, peeled and cut into rings. If you're smart, you'll core it and microwave the core a bit otherwise it'll be hard.

4 big tablespoons brown sugar or syrup or honey, with some cinnamon (about 1/2 to a 1 teaspoon)


100g self-raising flour

1 teaspoon baking powder

150g fine sugar (caster sugar, not icing sugar)

150g coconut cream (we get that in tins here; you can of course just use softened butter - that's the original recipe)

a bit of vanilla essence (1 small teaspoon max)

3 eggs, slightly beaten

a wee touch of salt


Preheat over to 185 degrees Celsius.


Spray/butter an ovenproof dish (see through like glass is best!). Spread most of the sugar/syrup/honey + cinnamon on the bottom, place your slices of pineapple on that, sprinkle/spread with some more of the sugar/syrup/honey + cinnamon over that.


Sift the dry ingredients (including a touch of the cinnamon too) into a bowl, add the wet and whisk for about 3 minutes (either by hand if you're muscled, or otherwise the electric whisk which the deities so kindly invented for the purpose) till light and fluffy. Pour over the pineapples, and put in oven for about 35 to 40 minutes.


Test and if ready, remove and let rest for 10 minutes. Run a blunt knife or something around the inside of the baking dish to make sure the pudding isn't stuck to it. Place a flat plate on top, grip firmly and turn upside down. Here's why it's important that the dish be see through - you can see if the pudding's come loose from the bottom! Remove dish. Slice and serve with cream or something. (Note: raw coconut cream tastes crap. Use the real stuff, or eat as is.)



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I am soooo envious of your coconut cream availability. I actually love whipped sweetened vanillaed coconut cream but I wonder if it's the same stuff I get from skimming the milk...


this sounds delicious - is the texture like a custard or like a cake?

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oooh great link, lots of recipes, thanks!


Our coconut milk cans look like that but the consistency of the milk, after you shake the cans, is very thick. Thicker than cream. And when I scrape off the cream it's more than half the can and seems pure coconut fat.


I'll have to look online, I bet it is available somewhere. I've just never seen it in a store.

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Ok. I'm watching.


Oooh my very own stalker! *Has ARRIVED!* ... Oh ... you meant Cindy ... *sad face*


Aaanyhoo ... yeah I printed a few of those recipes, Cindy *grins*

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