Baked Peach And Coconut Delight Recipe

About this recipe

A warm and comforting baked dessert featuring peaches, coconut, and aromatic spices, perfect for a Jain-friendly dinner treat.

Ingredients

• 200G Natco Coconut Flakes 200g
• 420G Del Monte Peach Halves In Light Syrup
• 300G Pack'D Organic & Chopped Pineapple
• - Sunita Lemon Juice Organic
• 100 Ml Littlepod Pure Vanilla Extract, 100Ml
• 2 Kg Ktc Pure Butter Ghee 2 Kg
• - Forest Whole Foods Organic White Quinoa
• 400 Ml Coconut Merchant Organic Coconut Cream
• 200G All Things Butter Unsalted Butter
• 50G Top-Op Nutmeg Powder 50g
• 50G Terre Exotique Madagascan Cinnamon Powder, 50G

Instructions

1. Preheat your oven to 325°F (160°C) and grease an 8 x 11 1/2-inch baking dish with butter or ghee.
2. In a large mixing bowl, combine 2 cups of cooked quinoa, 1 cup of shredded coconut flakes, 1 cup of diced peaches, and 1/4 cup of finely chopped pineapple.
3. In a separate bowl, whisk together 1 can of coconut cream and 1 tablespoon of lemon juice until smooth.
4. Pour the coconut cream mixture into the quinoa mixture and stir well to combine. Add 1/2 teaspoon of vanilla extract, 1/2 teaspoon of nutmeg, and 1 teaspoon of cinnamon, mixing thoroughly.
5. Transfer the mixture into the prepared dish, spreading it out evenly.
6. Bake in the preheated oven for 1 hour, or until the top is golden and the pudding is set.
7. Allow the dish to cool slightly before serving warm. Enjoy as a delightful dessert or a sweet dinner treat.