Desiccated coconut is simply shredded coconut meal that has been dried - here in Australia we can generally find this fine variety, a larger shred (that can be found as dry or moist) and flaked.
The dish I'm making is one of those that I just had to make as soon as I saw it in the latest Cuisine magazine and the fact that I've made it about 4 or 5 times since should tell you that this is a keeper.
I've played around with the recipe and this latest iteration sees the addition of crushed pineapple to the mix - it's almost a pina colada in pudding form!
[Makes about 6 small puddings]
100 grams desiccated coconut
½ cup coconut milk
¼ cup water
1 egg, lightly beaten
90 grams self-raising flour, sifted
50 grams raw caster sugar
1 lime, juiced
80 grams crushed pineapple
shredded coconut, toasted - for decoration
coconut milk, extra - for decoration
Place the desiccated coconut, coconut milk and water into a bowl - stir well until combined and then let it sit for 1 hour so it fully absorbs the liquid.
Stir in the lightly beaten egg, followed by the flour, sugar and lime juice. Once amalgamated, fold through the crushed pineapple.
Butter your moulds generously - I've used ½ cup capacity moulds though you could use small coffee glasses or Chinese tea cups instead.
Fill them about three-quarters of the way full, tap them on a bench to ensure the mix is evenly distributed and then place them in a steamer. I've used a standard electric steamer for this but you could use a stove top steamer.
Steam until the puddings have risen and are cooked through - this will depend on the size of your puddings and the vessel you've placed them in - these took around 15 minutes to cook. The signs you should look for are surface drying and the puddings pulling away from the sides of the dish.
You can serve them either in the dish or unmoulded - if unmoulding, wait a couple of minutes after they come out of the steamer before you unmould them.
Served them with a good drizzle of coconut milk and toasted shredded coconut.
If you're toasted coconut, a word of warning, you cannot leave it or you will end up burnt coconut. The best way to do this is on the stove-top - use a small skillet over a low heat. Tip in a handful of shredded coconut and then never stop stirring it - either by shaking the pan or using a spatula. As soon as you see it starting to change colour, remove it from the heat and keep shaking it, the residual heat will toast the rest of the coconut and as soon as it is to your liking, tip it out into a dish.