Coconut & Lime Green Tea infused pudding loafs with Poached Pears and Kaffir Lime Syrup

Coconut & Lime Green Tea infused pudding loafs with Poached Pears and Kaffir Lime Syrup

Pudding Mixture

50g Coconut Oil

180g Butter

80ml Coconut & Lime Green Tea Infused milk (2 Tablespoons loose leaf tea)

4 Eggs

1 Teaspoon Vanilla Bean Paste

170g Raw Caster Sugar

180g Shredded Coconut

220g Self Raising Flour

Poached Pear & Kaffir Lime Syrup Mixture

4 Kaffir Lime Leafs

175g Palm Sugar

250g Sliced & Peeled Pears

80ml Lime Juice

600ml Coconut & Lime Green Tea Infused Tea(2 Tablespoons loose leaf tea)

Zest of one Lime and toasted shredded coconut to garnish  

Have all ingredients at room temperature. Set the oven at 180.c.

Generously butter ramekins, muffin tray or mini loaf tray (I used the mini loaf tray)

In a small pot heat the milk and coconut and lime green tea over low heat for 10 minutes, do not let it boil.

While the milk is being infused with the coconut and lime green tea, sift the two flours together six times. Strain the tea infused milk and set aside to cool.

Now place the butter and sugar in a stand mixer and beat until creamed. Add vanilla bean paste. Beat in the eggs, one at a time. Mixing well after each addition.

With the mixer on low-medium, alternate mixing in small amounts of the coconut and lime green tea infused milk, sifted flour and shredded coconut until well mixed and fluffy.

Spoon mixture into your preferred baking tins or ramekins bake for 15-20 minutes or until golden and a skewer comes out clean. Let the loaf puddings cool in their tins.

Now for the coconut and lime green tea infused pears, place the infused tea, palm sugar and kaffir lime leafs in a pot and bring to the boil. After the pears have softened, carefully remove the poached pears and leave aside to cool. With the tea infused liquid still simmering, add the lime juice and simmer for a further 5 minutes. At this stage add more palm sugar if the syrup is to sour or more lime juice if its to sweet.

Place 3-4 pieces of tea poached pears on each loaf pudding; top with toasted coconut and grated lime zest. Dust with icing sugar and serve.

Best kept in an airtight container, up to 4 days.