Banana Pineapple Pudding Cups with Toasted Coconut

An avid baker presently cooking in mommy-in-law's oven-less kitchen,I truly miss baking.Sure glad I had some drafted baked goodies to post.


My honest intention was to make a very fruity cup cakes,but when the cup cake recipe went wrong yet tasted incredibly good,I decided to call them pudding cups.

Pineapple and bananas,the two most common tropical fruits,come together to create a pudding like consistency in the cup cakes,while the edges has a crisp golden texture,the collapsed center was perfect for filling with another enjoyable tropical fruit,toasty coconuts.



Recipe : Banana Pineapple Pudding Cups with Toasted Coconut
Yields 6-8 cups
Ingredients
1 1/2 cups Pineapple puree
2 ripe bananas,mashed
1/2 cup fine whole wheat flour
1/2 cup all purpose flour
1 teaspoon baking powder(aluminum free)
2 large Organic Eggs
1/4 cup reduced fat Organic milk or Soy milk.
1/3 cup canola oil
1/8 teaspoon salt
1/4 cup brown sugar or 3 tablespoon of natural sweeteners like Honey,maple syrup or Agave nectar

For Topping
1 cup Unsweetened shred coconut

Method
Preheat oven to 375F.Line the muffin tray with parchment cups.
Combine the dry ingredients in a large bowl.In another bowl whisk eggs,mix in pineapple puree,mashed bananas,sweetener and oil,combine.Now bring together this wet mixture slowly in the dry mixture until completely incorporated.
Fill the cups 3/4 th full and bake for 25-30 minutes or until top is golden brown.The cups will eventually collapse ,making space for the filling.



Toast the shred coconut in pan at medium heat until toasted.Fill the toasted coconut in to each of the cups.Serve.



The center is sticky fruity delicious almost like a pudding.