The beauty of living in the tropics is the access to an abundance of flavours, from your exotic fruits to the variety of seafood and meats available. Therefore this extremely tropical sounding dessert is a definite must try. Soothingly delightful like the tropical breezes it will delicately tickle your taste buds into serenity. Golden, fluffy and a vision of sunshine, this pineapple and coconut pudding will leave you refreshed like a cool ocean swim on a hot tropical day. Make it for dinner tonight.

Ingredients

2/3 cup all purpose flour
1/2 cup rice flour
½ teaspoon of baking soda
1/3 cup caster sugar
1/4 cup desiccated coconut
50g butter, melted
1 egg, lightly beaten
1/3 cup plain yoghurt
440g can drained crushed pineapple, juice reserved
1/2 cup caster sugar, extra
50g butter, extra

Method

Preheat oven to 180°C and a pudding dish. Combine flour, rice flour, caster sugar and coconut. Make a well in the centre. Add melted butter, egg, yoghurt and crushed pineapple. Stir until just smooth. Divide the mixture between the dishes. Place them on an oven tray. Gently heat the reserved pineapple juice, extra sugar and butter in a pan or microwave, until the butter is melted. Spoon the warm syrup over the cake mixture. Bake for 30-35 minutes or until lightly golden & puffed. Turn onto serving plates. Serve immediately.

By Mayuri Jayasinghe