Coconut & Passion Fruit Filo Pudding
- 16 - 30 Minutes
- Medium
- Serves 12
Method
Ingredients
Ingredients
- 1 pouch Tilda Steamed Coconut Basmati Rice
- 250ml Coconut milk
- 150ml Full fat milk
- 50ml Double cream
- 1 Vanilla pod
- 90g Fruit sugar
- 1 Roll re-made filo pastry
- 1 Egg, whisked
- 2 Passion fruit
How to make Coconut & Passion Fruit Filo Pudding
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Lightly grease a mini cupcake tin.
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Cut filo sheets to approx. 8cm by 8cm square.
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Dip each sheet into whisked egg, coating both sides.
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Layer 3 squares in each hole.
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Scrunch the corners in to create a crinkled circle edge.
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Cook in the oven at 200c for 10 minutes.
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Meanwhile pour coconut milk, milk and cream and bring to the boil in a large pan. Scrape vanilla seeds into the mix with a sharp knife.
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Add sugar and Tilda Steamed Coconut Basmati to the pan and simmer for 20 minutes until the rice begins to soften further and the mix has thickened.
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Spoon mixture into the filo cases and top with passion fruit (pineapple also works well).
