Purini (Fijian Coconut Burnt Sugar Pudding)
In short: A soft steamed pudding of caramelized sugar, coconut cream and flour, cooked in small tins and served warm, a Fijian family dessert. It takes about 1 h 15 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 50 min
- Total
- 1 h 15 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 375 kcal
Purini is a Fijian steamed pudding with a burnt sugar flavor and a soft, cake-like crumb enriched with coconut cream. It is cooked in tins, traditionally for an hour or two, and served warm with a spoonful of coconut cream or a scoop of ice cream. The caramel gives a deep brown color and a bittersweet depth that balances the sweetness. Small ramekins cook faster than one large tin.
Instructions
- Grease six 200 ml (3/4 cup) heatproof ramekins or small tins. Set a steamer or a large pot with a rack over simmering water.
- Put the sugar and the 60 ml of water in a saucepan over medium heat. Cook without stirring for 8 to 10 minutes, swirling the pan, until the caramel is deep amber.
- Take the pan off the heat and carefully pour in the hot water. It will spit and steam. Stir until smooth, then let the caramel cool until warm.
- Whisk the coconut cream into the caramel. Stir in the flour, baking powder, salt, cinnamon and raisins if using, just until a thick, smooth batter forms.
- Divide the batter among the ramekins, filling each about two thirds. Cover each tightly with foil.
- Steam over simmering water with the lid on for 40 to 45 minutes, until a skewer comes out clean. Top up with boiling water if needed.
- Rest for 5 minutes, then run a knife around the edges and turn out. Serve warm.
Tips
- Stop the caramel at deep amber. If it smokes, it will taste bitter. Keep the steamer lid on tight so condensation does not drip into the puddings.
- Serve with a spoonful of chilled coconut cream or ice cream. Leftovers can be reheated in the microwave for 30 seconds.
Questions and answers
Can I bake purini instead of steaming it?
Yes. Bake the foil-covered ramekins in a water bath at 170°C (340°F) for about 40 minutes. The crumb will be slightly drier than when steamed.
Can I use coconut milk instead of coconut cream?
Yes, use full-fat canned coconut milk. The pudding will be a little less rich.
How do I store purini?
Refrigerate covered for up to 4 days. Reheat until warm before serving.
How long does it take to make Purini (Fijian Coconut Burnt Sugar Pudding)?
About 1 h 15 min in total: 25 min of preparation and 50 min of cooking.
How many calories are in Purini (Fijian Coconut Burnt Sugar Pudding)?
About 375 kcal per serving, with 6 g of protein, 64 g of carbohydrates and 10 g of fat. These values are estimates.
Nutrition per serving
| Calories | 375 kcal |
|---|---|
| Protein | 6 g |
| Carbohydrates | 64 g |
| Fat | 10 g |
| Fiber | 2 g |
| Sugar | 26 g |
| Sodium | 220 mg |
Estimated values, calculated from the ingredients.
