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Hot Cross Coconut Puddings

April 1, 2015 by Sara 4 Comments

Here’s a great way to use up any Hot Cross Buns over Easter, although in our house it’s usually a case of hiding some to make sure  we have enough left to make these scrumptious Hot Cross Coconut Puddings!

Hot cross coconut pudding

Like the more traditional bread pudding these Hot Cross Coconut Puddings are also a good way to use up any left over bread or buns. But while bread pudding can be a bit stodgy the use of coconut milk gives these puddings a much lighter touch and the marmalade adds a glistening tanginess.

I do love custard, and if you’re trying to reduce your dairy intake using Coconut milk is a great option. I had no idea it would blend so well with the egg yolks, and make such a delightfully light and creamy custard.  You can bake and serve it in one large oven-proof dish, but I prefer to make little individual puddings in ramekins, they are much easier to serve and also have the added benefit of keeping an eye on those portion sizes!

 

 

5.0 from 1 reviews
Hot Cross Coconut Puddings
 
Print
Prep time
15 mins
Cook time
20 mins
Total time
35 mins
 
Hot Cross Coconut Puddings, a great way to use up any left over Hot Cross Buns and delicious too!
Author: Sara
Recipe type: Dessert, puddings
Ingredients
  • 3 - 4 Hot Cross Buns (depending on the size and it doesn't matter if they are a bit stale)
  • 1 tin of full fat Coconut milk
  • 4 medium egg yolks
  • 1 tsp corn flour
  • 2 tbsp of honey or maple syrup.
  • Marmalade
  • Vanilla essence
  • Sprinkle of coconut flakes
Instructions
  1. Grease the ramekins with a little butter or coconut oil.
  2. Split the buns, spread them with marmalade and cut each half in half again.
  3. Arrange the bun quarters in each bowl, don't worry if they poke out a bit, they'll get nicely toasted.
  4. In a large bowl blend the cornflour with only one of the egg yolks in to a smooth paste, and then beat in the rest of the eggs and the honey or maple syrup.
  5. Before you open the can, give the coconut milk a good shake, and when open, stir it thoroughly to make sure it is as smooth as possible.
  6. Gradually whisk in the coconut milk and add the vanilla essence,
  7. Ladle the coconut custard equally into each ramekin, to submerge the buns as much as possible.
  8. Sprinkle each pudding with coconut flakes. This should make around 6 puddings depending on the size of ramekins you use.
  9. Bake in a medium oven for20 minutes until golden brown and the custard is softly set.
3.2.2929

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Filed Under: Desserts, Holiday Food, Recipes Tagged With: coconut milk, Easter, leftovers

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Comments

  1. angie says

    April 8, 2015 at 5:25 pm

    so yummy and delicious what a delightful dish to serve to friends and family
    come see us at http://shopannies.blogspot.com

    Reply
  2. Miz Helen says

    April 6, 2015 at 6:14 pm

    What a great idea and a delicious recipe! Thanks so much for sharing with Full Plate Thursday and have a great week.
    Come Back Soon!
    Miz Helen

    Reply
    • Sara says

      April 6, 2015 at 6:34 pm

      Thanks for hosting! Happy Easter 🙂

      Reply
  3. Kyra says

    April 2, 2015 at 12:06 pm

    This is such a great idea! We never seem to have enough hot cross buns here, or any leftover to make puddings, but I think I could hide some away to make this for dessert this weekend! I’ll make a vegan custard with coconut milk instead of using the egg yolks though 🙂

    Reply

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Hi, I’m Sara

Welcome to Whole Food Home where I'll be sharing whole food, homemade recipes with a few all important healthy treats too to make every day seem special. And watch out for my DIY natural beauty tips and easy gift ideas - all pure and simple.
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