Proof of the pudding

It is said that the proof is in the pudding.

Well if that’s the case, this coconut and sweet potato pudding with a pineapple rum sauce is all the proof you need if anyone dare ask you “should we really have dessert too?”

It will take about two hours to make this delicious meal and along with the ingredients, all you will need is a pot, sauce pan, five ramekins, whisk or spatula, potato masher, four mixing bowls, a casserole dish and fork. You will also need to preheat your oven to 160 degrees celsius

Ingredients

coconut and sweet potato pudding

• 250ml fresh coconut

• 340g (2 medium sized) sweet potatoes

• 2 large eggs

• 80ml castor sugar

• 190ml milk

• 125ml water

• 60ml melted butter

• 2.5ml cinnamon powder

• 2.5ml mixed spice powder

• 2.5ml freshly ground green cardamom pods

• 2.5ml ginger powder

pineapple rum sauce

• 250ml pineapple juice

• 250ml sugar

• 125ml white rum

Method

Coconut and sweet potato pudding

Crack the coconut and scoop out the flesh, use the finer side of the grater and grate a cup of coconut.

Place the peeled and cut sweet potato into a pot with water and bring to the boil, cook the sweet potato until cooked through.

Mash the sweet potato with a potato masher and set aside.

In a mixing bowl combine the sugar, sweet potatoes and grated coconut until smooth.

Add in the melted butter, milk and water and whisk thoroughly.

Whisk the eggs lightly with a fork and add them to the coconut mixture.

Combine all the spices and add them in. Continue mixing just until the mixture is smooth.

Pour the mixture equally between the ramekins and place into a casserole dish, place the dish into the oven and pour in warm water to reach halfway up the sides of the ramekins. Cover the dish with foil and bake for 15 – 20 minutes.

Check the consistency after 15 min, if the puddings have not yet set, lower the temperature by 10 degrees celsius

Pineapple and rum sauce

For the sauce, combine the pineapple juice and sugar in the sauce pan and place onto a stove top. Set on medium heat, stir the mixture just until the sugar dissolves, let the mixture cook until it is thick and has a syrupy consistency

Once the correct consistency is reached, add in the rum and cook out the alcohol for 5 minutes, then turn off the heat and cool the sauce before using.