This is a delicious and refreshing pudding to enjoy on a hot summers day!
I’m not sure where this recipe originated from, if anyone can shed some light please comment below. I’m thinking this recipe was created because the pudding feeds a lot of people using inexpensive ingredients. What do you think?
This pudding is made using flavoured yoghurt, condensed milk, dessert cream (in the tin), tinned fruit. Fresh fruit is also used.
Here’s my take on this popular Cape Malay Malaysian Pudding.
Malaysian Pudding – Salwaa Smith – Cape Malay Cooking & Other Delights
A refreshing quick and easy dessert. End your dinner party with this no fuss treat. Use any flavour yoghurt and canned fruit combination. Cocktail canned fruit can also be used for a burst of fruit when eating. For a sweeter taste add one or two tablespoons condensed milk, to taste. This recipe serves 6 but you can easily double it to cater for more people.
2 or more Tbsp condensed milk (to taste)
1 x 155g tin dessert cream
1 x 410g canned fruit of choice
2 Tbsp pistachio nuts
250ml fresh cream
Drain the canned fruit. Using a large mixing bowl, stir the dessert cream to loosen it up. Add the yoghurt, start by adding 2 tablespoons condensed milk then add more if you want a sweeter taste, drained canned fruit and nuts. Whisk the fresh cream in a separate bowl until double in volume. Fold the cream into the yoghurt mixture. Transfer into a serving dish and refrigerate until needed. Garnish with fresh fruit and extra pistachio nuts, optional.
For this pudding I used mango and apple yoghurt as well as guava canned fruit. I also added chopped a banana and strawberries for extra flavour. Makes 6 servings.
© Cape Malay Cooking & Other Delights
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