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Exotic Fruit and Coconut Pudding
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A mixture of sweet and sour exotic fruits, such as soft luscious papaya, tangy physalis and sharp refreshing persimmon, topped with a hot coconut sponge makes the perfect pudding served with ice cream or crème fraîche.
If you are in a hurry you can use a sponge cake mix. Make it up according to the instructions adding 25g of desiccated coconut.
Typical values per serving:
This recipe was first published in May 2001.