I confess I’ve never made anything with Coconut Milk Powder and I even wondered if was something you could still buy. Obviously I’ve now realized that you can, so it might well be worth trying out this very summery dessert – when the weather warms up enough, that is…..
I thought as it’s the last day of winter today it might be time for a summery dessert, although I may be being a little optimistic as it’s not exactly warm outside yet…. But the idea of some warmer weather and luscious cold desserts was just too hard to resist.
I think this would be an impressive dessert to serve to guests, especially if you have some nice glasses to put it in. I especially like that you make it the day before, as it’s always great to have some of the cooking done early when your entertaining.
I can’t decide if this is a cake or a dessert. Maybe it can be either. I haven’t made it yet, but from the picture and the list of ingredients, it looks really good so I think I’ll be giving it a go.
Brrrrrrrrrrrrr it’s cold outside and we’re back in lockdown again, so what better time to try out this Steamed Ginger Pudding. Steamed puddings were always a favourite winter dessert that Mum made for the family. Easy to prepare, economical to make they’re a great family dish and of course always served with lashings of custard and cream.
It’s been a cold, miserable week here in Melbourne. Between the rain, damaging winds and lockdown No. 4 the only thing that’s kept a lot of us going is planning and cooking yummy food. Lockdown has ended, but winter’s only just beginning. Hopefully this hearty, old fashioned pudding will help in the cold days ahead.
There’s so many different versions of a baked cheesecake out there. I thought this one was a little more interesting as it has canned black cherries through it and a biscuit crumb topping.
How about this for an easy family winter dessert? Frozen pizza base, canned dark plums and canned mango slices, all with a crumble topping. Probably not the thing if you’re trying to lose weight, but lovely comfort food on a cold winter night – especially in lockdown.
This recipe makes six souffles, so it’s great for entertaining. I always like to do as much pre-cooking as I can before the guests arrive, so with this recipe I’d have all the elements done and just add the beaten egg whites to the coconut mixture and put them in the oven when we were almost ready for dessert.
The blurb that goes went with this recipe from the Herald Sun cooking page says the recipe was given to the contributor by an American Rotary Exchange student and that it’s simple, sinful and cooks up fudgy and fantastic. I can imagine that’s all true, but I think it should also have added that it’s definitely only for chocolate lovers……