Fast Recipes

Chocolate-coconut pudding with passionfruit and ice-cream

No passionfruit? These easy chocolate puddings work just as well topped with fresh berries or a dollop of your favourite jam.

By Max Adey
  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print
Decadent and delicious, these individual puddings are best served hot straight from the oven, with plenty of ice-cream and syrup. Vanilla ice-cream is always classic, but try mixing it up with passionfruit or coconut ice-cream instead.


  • 90 gm self-raising flour
  • 40 gm Dutch-process cocoa
  • 60 gm desiccated coconut
  • 150 gm caster sugar
  • 90 gm unsalted butter, melted and cooled a little
  • 125 ml (½ cup) milk
  • 1 egg, beaten
  • 1 tsp vanilla bean paste
  • Finely grated rind of ½ orange, juice of 1, plus extra rind to serve
  • Pulp from about 3 passionfruit
  • Vanilla ice-cream and pure icing sugar, to serve


  • 1
    Preheat oven to 180°C. Butter four 250ml shallow ovenproof bowls and place on a baking tray. Sift flour and cocoa into a large bowl and stir in coconut and 110gm caster sugar. Combine butter, milk, egg and vanilla in a jug, then stir into flour mixture until smooth. Divide batter evenly among bowls, then bake until puddings have risen and a skewer inserted comes out clean (16-18 minutes).
  • 2
    Meanwhile, combine orange rind and juice, passionfruit pulp and remaining sugar in a small saucepan and bring to a simmer, stirring to dissolve sugar (1-2 minutes). Remove from heat and set aside to cool briefly. Serve puddings warm topped with vanilla ice-cream, passionfruit syrup, extra rind and a dusting of icing sugar.