Coconut and caramel self-saucing pudding recipe | Sainsbury's Magazine
Pop this magic self-saucing coconut and caramel pudding recipe in the middle of the table and let everyone spoon out as much or as little as they fancy
Ingredients
- 75g salted butter, melted, plus extra to grease
- 150ml coconut milk, at room temperature and whisked
- 2 medium eggs
- 225g light brown soft sugar
- 150g self-raising flour
- 1 tsp baking powder
- 50g desiccated coconut, plus 4 tbsp
- 3 tbsp golden syrup
- a pinch of sea salt flakes
- 1 ripe mango, sliced
- double cream or extra coconut milk, to serve (optional)
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