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    Coconut Sponges with Hot Fruit Skewers and Coulis

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    Coconut Sponges with Hot Fruit Skewers and Coulis

    Bring a taste of South American sunshine to your supper table with this light but spectacular fruit and coconut dessert.

    • Vegetarian
    • Preparation time: 20 minutes
    • Cooking time: 20 minutes to 25 minutes
    • Total time: 40 minutes to 45 minutes 45 minutes

    Serves: 8

    Ingredients

    • 200g butter, softened, plus extra for greasing
    • 100g desiccated coconut
    • 200g golden caster sugar
    • 200g self-raising flour
    • 1 tsp baking powder
    • 4 medium eggs
    • 2 large mangoes
    • 1 Waitrose Extra Large Super Sweet Pineapple
    • 8 passion fruit
    • 4 tbsp Waitrose Mango & Passion Fruit Vitamin Smoothie

    Method

    1. Preheat the oven to 180°C, gas mark 4. Thoroughly grease 8 individual pudding basins with butter and line the bases with parchment. Evenly coat the inside of each basin with about 1½ teaspoons of desiccated coconut. Place them on a large roasting or baking tray.
    2. Place the butter, 25g desiccated coconut, caster sugar, self-raising flour, baking powder and eggs in a large bowl. Mix with an electric hand blender until smooth and creamy. Spoon into the prepared basins. Loosely cover the basins with 1 large piece of greased foil. Cook for 20-25 minutes or until just spongy to the touch. Remove from the oven and leave to cool.
    3. Remove the skin from the mangoes and pineapple and cut the flesh into 3cm pieces. Thread pineapple leaves onto 16 wooden skewers as decoration. Then thread the mango and pineapple pieces alternately onto the skewers. Place the remaining desiccated coconut on a large plate and roll the fruit skewers in the coconut until they are evenly coated.
    4. To make the coulis, scoop the flesh from the passion fruit and place in a bowl with the mango and passion fruit smoothie.
    5. Preheat the grill until hot. Place the fruit skewers onto a grill rack and cook for 1 minute on each side, or until golden. Carefully run a sharp knife around the edge of each sponge and turn out onto serving plates. Serve each sponge topped with a little coulis, two fruit skewers and extra tropical fruit coulis to spoon over.

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    Cook's tips

    Can be frozen after paragraph 2 of the instructions. Prepare the dessert to the end of paragraph 4 of the instructions before transporting to the party. Continue from paragraph 5 of the instructions when ready to serve.

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