Pineapple coconut pudding


Non-dairy pineapple coconut pudding-a copy of the Jamaican sweet potato pudding. Give it a try.

Ingredients:

  • 1 1/2 cups whole wheat flour
  • One cup brown sugar
  • One tsp ground cinnamon
  • One tsp baking powder
  • One teaspoons baking soda
  • One tsp salt
  • 1 1/2 cups pineapple puree 
  • Two eggs
  • One teaspoon vanilla extract
  • 1/2 cup olive oil
  • One cup coconut flakes

Directions:

  1. Preheat oven to 350 degrees, and grease a 9×13 loaf pan.
  2. In a large bowl, combine flour, salt, baking powder, and baking soda. Set aside. 
  3.  In another bowl, cream the eggs, olive oil, and sugar.
  4.  Add coconut flakes and vanilla extract.
  5. Mix well until properly incorporated
  6. Combine flour and egg mixtures. Mix until well combine.
  7. Pour batter into prepared pan; bake the batter for 45-50 minutes, or until a toothpick inserted into the cake comes out clean.

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