Hot Coconut Raspberry Pudding

Puddings can be cooked all year round. And coconut pudding with fresh raspberries - only in the season of this fragrant berry. A coconut-raspberry dessert with a delicate taste will decorate any summer table, both everyday and festive.

Ingredients

• 450 g raspberries + some more for garnish
• 140 g grated coconut pulp
• 250 ml coconut cream
• 100 g butter + a little more for lubrication
• 140 g flour
• 3 large eggs
• 140 g brown sugar + 4 tbsp. l
• pinch of starch
• natural yogurt for serving

Directions

1. In a saucepan, combine 1/3 raspberries and 4 tbsp. l. Sahara. Heat the mixture over low heat until the sugar is completely dissolved. Add the remaining berries and heat for another 1 minute. Remove from heat and cool completely.
2. Oil 1 large ovenproof dish (or 6 ovenproof cups, 250 ml each). Transfer the berry mass to the bottom of the dish.
3. In a blender bowl, grind the sugar and 90 g coconut pulp until smooth.
4. Use a mixer to beat eggs, butter and coconut cream. Add flour, starch and sugar mixture, beat until smooth. Place the dough over the berries. Fill about 3/4 full. Bake in the oven at 180 ° C for 40 minutes. large form and 25 min. cups.
5. Sprinkle the remaining coconut on the pudding for 5-7 minutes. until the end of cooking.
6. Cool pudding, 10 minutes. Serve with a spoonful of yoghurt on top and garnish with berries.