Directions

To make the puddings:

1. Preheat your oven to 180C and spray a 6 hole muffin tray with spray olive oil or wipe the sides with softened butter;

2. Set up your Cold Pressed Juicer for regular juicing, making sure the orange pulp tab is pushed in;

3. Slice the skin off the pineapple. As we are using the pulp, you want to make sure all of the tough skin is removed so it doesn’t end up in the puddings later. Then, cut the pineapple into chunks, remove the core and feed each piece through the chute of the Cold Pressed Juicer;

4. Measure out the pineapple pulp to the correct amount. If you have a slightly smaller pineapple and you don’t quite reach 220g, you can top it up with some apple or pear pulp. Add the pulp to a medium mixing bowl;

5. To the same bowl, add the pineapple juice, brown sugar, flour, baking powder and desiccated coconut. Mix to combine;

6. In a separate smaller bowl, whisk together the melted butter, coconut cream and egg. Gradually fold this into the dry mixture until just combined;

7. Divide the mixture between the muffin moulds;

8. Pop into your pre-heated oven for 20 - 22 minutes until a skewer inserted into the middle comes out clean;

9. Allow the puddings to cool for a couple of minutes in the tin before turning out onto a cooling rack.

To make the coconut caramel sauce:

1. Add all of the ingredients to a saucepan and heat over a low - medium heat, whisking out any lumps. Simmer for 15 - 20 minutes, stirring occasionally, until the sauce has turned a dark caramel colour and the mixture is thick enough to coat the back of a spoon;

2. Pour over warm pineapple puddings & serve immediately!

3. Any leftover sauce can be frozen for later use. Simply pour the sauce into an ice cube tray and pop in the freezer. Once frozen, transfer the cubes to a snaplock bag and keep in the freezer. Reheat either in the microwave or on the stovetop.