Caramel Coconut bread puddings

Ingredients;

½ cup (80g) coconut sugar

1 cup (250ml) coconut cream

2 tablespoons pure Mable syrup

3 teaspoon cornflour

(Cornstarch)

2 teaspoon vanilla extract

2 cups (500ml) almond milk

½ cup (125g) apple sauce

½ teaspoon mixed spice

620g (1 ¼-pound) loaf whole meal sourdough bread, crusts removed,

Chopped coarsely

½ cup (55g) sultanas

½ cup (60g) pecans (optional)

½ cup (25g) coconut flakes,

Toasted

Method;

1.Combine 1/3 cup of the sugar, 2/3 cup of the coconut cream, syrup, cornflour and half the vanilla in a small saucepan; stir until smooth. Cook, stirring over medium heat, until mixture boils and thickens. Remove from heat.

2.Transfer half the coconut mixture to a large heatproof jug. Gradually stir in milk, sauce, spice and remaining vanilla.

3.Preheat oven to 180°C/350°F. Grease an 8-cup, 22cm (8 ½ -inch) x30cm (12-inch) baking dish. Layer bread, sultans and pecans in dish. Pour milk mixture over bread, making sure all the bread is soaked. Stand for 15 minutes.

4.Sprinkle bread with remaining sugar. Bake pudding for 40 minutes or until set.

5.Serve pudding warm or cooled, with reserved caramel sauce, remaining coconut cream and coconut flakes.

Published by DFV Queen

I have develop a passion for natural and healthy life style, starting with a vegan life style including regular exercising each day. Which helped to feel inspired and happy within myself. my diet is very restricted due to severe allergies! When ever a food triggers a hostile response from the body's immune system the result is an allergy attack, which on occasion may be life-threatening although it's relatively simple to identifying problem foods, avoiding them completely is not always easy. My journey with allergies hasn't been easy "but" it has helped me to becomes a stronger person and would like to share and encourage others to never get discouraged, there's always light at the end of the tunnel if you keep persevering.

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