Coconut, Passionfruit, Ginger and Mint Puddings
This recipe is from episode 2 of Bakeology with Darren Purchese. It’s based on one of his classic and most loved Burch and Purchese creations.
I’ve simplified Darren’s epic original recipe (which you can find in his book Sweet Studio) but kept all the incredible flavours. They combine to make a divine, tropical inspired dessert that would be the perfect way to end any dinner party.
Prepare all the components the day before, and then when you’re ready to serve, all you have to do is assemble and enjoy!
Watch my how to video on Instagram
INGREDIENTS
Biscuit Base
200g ginger biscuits (Gingernuts, or similar)
Coconut custard
400g can of coconut milk (full fat)
60g caster sugar
140ml water
30g corn flour and 30ml water to create a slurry
Pinch of sea salt flakes
Passionfruit curd
100ml passionfruit juice (from 4-6 passionfruit, depending on their size)
Juice of half a lemon
100g caster sugar
80g unsalted butter, cubed and at room temperature
2 whole eggs, room temperature
2 egg yolks, room temperature
To decorate and serve
40g shredded or desiccated coconut, toasted
1 bunch of mint leaves
Special equipment
4 - 6 nice glasses to serve the pudding in
METHOD
Biscuit base
To make the biscuit base, you first need to turn the biscuits into a crumb. You can do this using a food processor, mortar and pestle or a zip-lock bag and rolling pin. Whichever way you choose, break up the ginger biscuits into smaller pieces and blitz or bash into a sandy crumb.
Divide the crumb between the four serving glasses and use something long, skinny and flat (I used the insert of the funnel from my food processor lid) to compact the crumb down in the bottom of the glass.
Set aside.
Coconut custard
To make the coconut custard, place the coconut milk, sugar, water and salt into a small saucepan. Place on the stove on a low/medium heat and whisk to dissolve the sugar.
Combine the corn flour and water to create a slurry, and then pour this into the coconut milk.
Keep gently whisking on a low/medium heat until the coconut milk starts to thicken. Its ready once it’s the consistency of a thick custard and coats the back of a spoon. You should be able to draw your finger across the back of the spoon and the line remain. It took about 8-10 mins for my mix to get to this point. Note – don’t bring this to a full boil.
Remove from the heat and pour the coconut milk into a jug so you can evenly divide the mixture between the your glasses. Very slowly and gently pour the coconut milk over the back of a dinner spoon into the glasses with the biscuit crumb base. Angle your spoon as close to the biscuit base as you can and very slowly pour the milk over the spoon.
Set aside, uncovered, for 30 mins. Cover with plastic wrap and place in the fridge to set. At least 4 hours, ideally overnight.
Passionfruit curd
Place a sieve over a small bowl. Slice your passionfruit in half and scoop out the flesh into the sieve. Push out as much juice as you can. Place the seeds in a small bowl and set aside. Measure the passionfruit juice in the bowl, and place 100ml into a small saucepan, along with the lemon juice, sugar and butter.
Place over a low heat and whisk until the sugar is dissolved and the butter has melted.
Lightly whisk your eggs and egg yolks together and then pour into the saucepan. Keep whisking on a low heat to incorporate the eggs so they don’t scramble.
Keep whisking on a low heat for 10-15 minutes until the curd starts to thicken to the consistency of a thick custard. Remove from the heat.
Place a sieve over a small bowl and pour the curd into the sieve. Using a whisk or spatula, make sure all the curd is pushed through the sieve.
Take the reserved passionfruit seeds and fold through the curd.
Cover with plastic wrap touching the surface of the curd and place in the fridge to cool for at least 4-6 hours.
Assemble
Place the shredded or desiccated coconut in a small frypan over a low/medium heat. Stir the coconut using a spatula to evenly toast the coconut. Set aside to cool.
Take approx. 20-30 large mint leaves and finely chop. Stir through the cooling coconut.
When you’re ready to assemble, gently scoop the passionfruit curd over the coconut milk layer.
Sprinkle some of the coconut mint mix over the curd. Garnish each glass with a mint leaf or two and serve.
