Blueberry Choco Coconut Breakfast Pudding Vegan Paleo Food
BLUEBERRY CHOCO-COCONUT BREAKFAST PUDDING (VEGAN, PALEO)
Provided by Lauren Goslin
Time 5m
Number Of Ingredients 8
Steps:
- Process all of the ingredients until smooth.
- Top with the coconut shreds and enjoy!
Nutrition Facts : ServingSize 1 g, Calories 310 kcal, Carbohydrate 20.3 g, Protein 3.3 g, Fat 24.1 g, SaturatedFat 5.8 g, Sodium 129 mg, Fiber 9.7 g, Sugar 14.6 g, UnsaturatedFat 18.3 g
BLUEBERRY & COCONUT PUDDING
The combination of blueberries and coconut makes this indulgent dessert incredibly moreish
Provided by Good Food team
Categories Dessert, Dinner, Lunch, Supper
Time 1h
Yield Serves 2 generously
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4. Beat the sugar and butter until pale and creamy, then beat in the egg. Stir in the flour, coconut, crème fraîche and lemon zest.
- Put most of the blueberries in a baking dish (about 18cm square-ish) and squeeze over the juice from half the lemon. Dollop on the cake mixture and scatter over the remaining blueberries and 2 tsp coconut. Bake for 35-40 mins until golden, risen and the sponge is cooked. Serve with a dollop more crème fraîche.
Nutrition Facts : Calories 708 calories, Fat 52 grams fat, SaturatedFat 36 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 36 grams sugar, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 0.68 milligram of sodium
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