Greek Coconut Tart

This delicious coconut pudding is almost like a Malva Pudding. Both of them you bake, make the syrup and pour the syrup over the pudding just after it comes out of the oven. I must admit, I have made it a long time ago, but in the state my original recipe is, I vaguely remember at some point I have made it quite a lot. If you are a pudding lover, a coconut lover, or maybe both, this is just the recipe for you! I would recommend serving this pudding during winter time (almost like the Malva Pudding) and if you are a chef, this is the perfect dessert to add on your winter menu. You can make this for a Sunday lunch dessert or a dessert pudding after dinner. This delicious coconut pudding is best served with crème anglaise, home made vanilla ice-cream or whipped cream!

Serves: 8 Prep time: 20 Minutes Cook time: 40 Minutes Ready in: 60 Minutes

Nutrition: Calories 320.7 Carbs: 42g Protein: 4.7g Fat: 15.7g

Ingredients:

PUDDING
125 g margarine

1 cup sugar

3 eggs

1 cup warm water

1 cup flour

1 Tablespoon baking powder

2 cups coconut (desiccated)

a pinch of salt

SYRUP
1 cup sugar

1 cup water

Instructions:

PUDDING:
Cream the margarine, sugar and eggs together till light and fluffy.

Add the warm water and mix well.

Sift the flour, baking powder and salt together and add to the egg mixture.

Add the coconut and mix well.

Pour into a greased pan and bake at 180° Celsius for about 30 minutes or until the skewer comes out clean.

SYRUP:
Boil the sugar and the water together.

Pour the syrup over the hot tart and serve the tart lukewarm.

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Rating:

4.89

4.89 from 47

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