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Recipes Dessert
Warm Coconut Pudding with Pineapple Infusion

A light and easy-to-prepare tropical-inspired dessert. These little puddings are best eaten straight out of the oven, so prepare the batter ahead and then bake during dinner.


  • 160 ml  self-raising flour
  • 125 ml  rice flour
  • 80 ml  castor sugar
  • 65 ml desiccated coconut
  • 65 ml  melted butter
  • 1 egg, lightly beaten
  • 80 ml plain yoghurt
  • 2 x 227 g cans Rhodes Quality Pineapple Crush in Light Syrup, drained, syrup reserved
  • 125 ml extra castor sugar
  • 65 ml extra butter

to serve: whipped cream


  1. Combine the self-raising flour, rice flour, 80 ml castor sugar and coconut.
  2. Form a well in the centre and add the melted butter, egg, yoghurt and Rhodes Quality Pineapple Crush.
  3. Stir until smooth and pour the mixture evenly into 6 ramekins that have been sprayed with non-stick spray.
  4. Place on a baking sheet.
  5. In a saucepan, heat the reserved pineapple syrup, extra castor sugar and butter until melted.
  6. Spoon the warm syrup over the puddings and bake in a preheated oven at 180 C for 35 minutes or until baked through.
  7. Turn out and serve with whipped cream.

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