Do you find yourself nodding when you’re reading something that you could relate so well to? It happens to me a lot when I’m reading through recipes. I try and make a mental list of all the ingredients needed and then go “Okay I can now make or make this dish” And the excitement triples! This dish is delicious and everything else! Blueberry and coconut cardamom pudding, everything in those words was enticing. And the recipe to it was super easy too. No fancy ingredients, no food colouring, just store cupboard staples.
When going through the groceries I realised I had added blueberries on a whim. I thought I’d make blueberry pancakes – those fluffy ones you see now and then in a Tasty video. But then I came across this recipe and was convinced it would be perfect as an after meal pudding or just with tea.
This dessert is delicious and healthy too. Well with only 50 grams each of flour, sugar, crème fraîche and desiccated coconut. Fresh blueberries against the crunchy coconut is the best flavour really.
In the baking process, some of the blueberries burst thereby lending their tartness and colour to the pudding. Who needs food colouring when you’ve got these?
I assembled this dish in literally 15 minutes, its that easy. Baking takes around 25-30 minutes, so you could be enjoying this dessert in under an hour. The portion is also perfect for 2-3 people, which is perfect for a day.
I adapted the BBC Good Food Guides recipe and added green cardamom powder to the dish. Many of the Indian desserts tend to combine coconut, jaggery and cardamom and it works really well. And I was so right, adding cardamom powder to this dessert greatly enhanced the flavours of the pudding. The smokiness of the cardamom perfectly compliments the flaky coconuts against the sharp sweetness of the blueberries.
Do give this Blueberry and Coconut Cardamom pudding a go and be sure to serve it alongside a generous dollop of crème fraîche or vanilla ice cream. You’ll be super pleased with it.