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5 minute pina colada self-saucing pudding

Whip it up, pop it in the oven at dinner time, and it will be ready for dessert. - by Fast Ed
  • 21 May 2021
Prep: 5 Minutes - Cook: 35 Minutes - Serves 6-8
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Meet the easiest dessert you will ever make. With only three steps and a handful of ingredients, it only takes 5 minutes to make. It’s got the best of the tropics, the cocktail bar and the dessert buffet all baked into one.

Ingredients

60g unsalted butter, at room temperature

Finely grated zest of 4 limes

1 cup caster sugar

1 tsp coconut essence

5 free-range eggs, separated

400ml coconut cream, well shaken

¾ cup desiccated coconut

½ cup self-raising flour

2 x 450g cans crushed pineapple, drained

½ tsp cream of tartar

Icing sugar, to dust

Toasted coconut, fruit salad and coconut ice-cream, to serve

Method

  1. Preheat oven to 180°C fan-forced (200°C conventional). Grease a 2L baking dish. Put butter, zest, sugar, essence, yolks and coconut cream in a food processor. Puree until smooth. Add coconut and flour and puree again. Add pineapple and pulse to combine.

  2. Whisk egg whites and cream of tartar into soft peaks in a bowl, then fold in pineapple mixture a bit at a time. Spoon into prepared dish and bake for 30-35 minutes, until golden and firm on top. Dust with icing sugar. Serve with coconut, fruit salad and ice-cream. 

Pina colada pudding

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Fast Ed
Fast Ed
'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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