Pandanus Coconut Pudding
The Quirky Foodster Team
Ingredients
- Pandanus pulp, scraped from ripe fruit — 300 g (10.5 oz)
- Grated coconut — 80 g (3 oz)
- Sugar — 3 tbsp
- Coconut cream, for serving — 2 tbsp
Method
- Combine the pandanus pulp, grated coconut and sugar in a bowl, mixing thoroughly.
- Spread the mixture into a greased dish, pressing down firmly.
- Steam for 40–45 minutes until set and firm to the touch.
- Let cool slightly before slicing into pieces.
- Serve drizzled with a little coconut cream.
Introduction: A dense, chewy pudding made from grated pandanus and coconut, sweetened and steamed until set, a favourite treat during pandanus season.
Cultural Background: This pudding is made when pandanus fruit is at its most abundant, the pulp mixed with coconut and lightly sweetened before steaming, producing a treat closely tied to the rhythms of the island's fruiting seasons.
Tips: Press the mixture down firmly before steaming so it holds together once sliced. Let it cool for at least 15 minutes before cutting for the neatest pieces.
Variations: Add a few chopped bananas to the mixture for extra sweetness. Wrap individual portions in banana leaf before steaming for a traditional presentation.
Storage: Store covered in the refrigerator for up to 3 days.
Reheating: Serve at room temperature or gently steam for a few minutes to warm through.
FAQs:
Q: Where can I find pandanus fruit outside the Pacific?
A: It can be difficult to source fresh outside the region; specialty Pacific or Southeast Asian grocers occasionally stock it.
Q: Is this pudding very sweet?
A: It has a moderate natural sweetness from the pandanus itself, topped up lightly with sugar.
- Pandanus pulp, scraped from ripe fruit — 300 g (10.5 oz)
- Grated coconut — 80 g (3 oz)
- Sugar — 3 tbsp
- Coconut cream, for serving — 2 tbsp
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