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December 31, 2014

Coconut Caramel Pudding Pie

Coconut Caramel Pudding Pie ~ Mix and bake ~ that's it ! And you get a gooey, sweet, coconut and caramel rich pudding, best served with custard, cream or ice-cream

I am not sure whether to call this a Pudding or a Pie. The dessert slices easily, but the center texture is more like a Pudding .. well, now we have a Coconut Caramel Pudding Pie .

It is definitely better to serve warm with ice-cream, whipped cream or even custard. Although, the cold leftover piece the following morning went down quite well with a cup of tea ;-)

Coconut Caramel Pudding ~ Mix and bake ~ that's it ! And you get a gooey, sweet, coconut and caramel rich pudding, best served with custard, cream or ice-cream

The top cracks a bit, but it does not interfere when cutting into slices. I decided the Pudding Pie is rich enough to serve as is, with the suggestions as mentioned above.

I like mine with a thinnish custard whereas Roy and Dimitri prefer ice-cream - they love warm puddings and pies with ice-cream melting into the desserts {and then they go on and mash everything up as well !}

Coconut Caramel Pudding ~ Mix and bake ~ that's it ! And you get a gooey, sweet, coconut and caramel rich pudding, best served with custard, cream or ice-cream

Can you see that gooey, sweet coconut caramel filling ? Absolutely divine ! Especially comforting on a chilly evening. We have had a lot of thunderstorms and rain lately, which left the evenings a little cold... very unusual for Gauteng at this time of Summer. Usually, most of the rain would have dropped to maybe once a week, as we have Summer rains, but this year round, the rain just kept coming.

Before we get on to the recipe, just a tiny note on the baking - start watching the Coconut Caramel Pudding Pie after 30 minutes in the oven and if it browns too quickly, place a loose piece of aluminum foil {shiny side up} over the baking dessert.

Coconut Caramel Pudding Pie

8 Servings

INGREDIENTS:

1/2 cup Flour
1/2 t Baking Powder
1 cup Dessicated Coconut
1 cup Sugar
2 t Caramel or Vanilla Essence
4 Eggs, lightly beaten
2 cups Milk
1/2 cup Butter, melted and slightly cooled

1/2 cup Soft Caramels, broken into pieces

DIRECTIONS:

1.) Pre-heat the oven to 180 deg C (350 deg F) - spray a pie dish with cooking oil.
2.) Combine the first 8 Ingredients - beat on medium until well mixed.
3.) Stir in the Caramel pieces - transfer to the prepared pie dish - bake 45 - 50 minutes until golden and set.
4.) Remove from the oven and let stand at least 5 minutes before slicing.  {the top might crack a bit - it's normal}

Serve the Coconut Caramel Pudding warm with Custard, whipped Cream or Ice-Cream.


Coconut Caramel Pudding ~ Mix and bake ~ that's it ! And you get a gooey, sweet, coconut and caramel rich pudding, best served with custard, cream or ice-cream


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By Stephanie Lynn      

8 comments:

  1. This sounds delightful! Thanks for sharing!

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  2. This looks very decadent and delicious!!!. I love coconut and caramel, and I might even try a little chocolate sauce on this.

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  3. Thank you so much for attending week 15 of #PureBlogLove and linking your fantastic blog post. Coconut and caramel sounds like such a fabulous combination. I can't wait to see what you have in store for our party next week Thursday 8 PM EST- Sundays at midnight. Your post has been added to the #PureBlogLove Pinterest board for all to see :) Have a great day!
    Nicole

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  4. This looks mouth watering :) Is it still as good at room temp as it looks warm? -Heather Carter

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  5. AAHHH...looks wonderful! I would love the pudding inside the pie. Thanks for sharing with us at Weekend Potluck!!

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  6. My mum used to makes these and she doesn't cook much, I like the idea of caramels with it yum

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  7. In the South, we call this a custard pie. There are many different flavors of custard pies, even chocolate. I'm anxious to try you recipe as I've never had one with caramels in it !! Yum

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