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Papaya Banana Coconut Pudding

Another experimental bake that I’m excited to share. This Papaya Banana Coconut Pudding works best with an overripe, sweet Papaya. I think the dish that comes closest to this in terms of a smooth paste-like texture is 'Chana Doce'. I’ve experimented with wheat flour and all purpose flour - since I had stock of wheat flour, I thought this is the best way to exhaust it. No wastage policy, remember? Also, nothing healthy about it, it's quite sweet! Do read my ever-handy Tips section before you begin.


Pulse these ingredients to a fine paste:

  • 1 tbsp Almond Milk/ regular milk

  • 80 grams unsalted Butter

  • 80 grams Sugar

  • 1 tsp vanilla essence

  • 3/4th cup Papaya

  • 1 overripe Banana

Sift and Mix these ingredients in a utensil:

  • 100 grams All Purpose Flour (lightly roasted and cooled)

  • 63 grams Wheat flour (lightly roasted and cooled)

  • 1/2 tsp Baking Powder

  • 1/4th tsp Baking Soda

  • A pinch of Salt

To sprinkle:

A generous quantity of Desiccated Coconut.


  • Papaya: ensure the papaya tastes sweet and is overripe. If the taste is odd, it won’t taste good.

  • Flour: You can make this entirely with All Purpose flour or Wheat flour. Just note, depending on what you choose, your bake time will vary. So use your judgement.

  • Sugar: This bake is very sweet. So if your fruits are sweet, and you’d like to cut down a bit on sugar, please do by 10 grams.

  • Baking Time: Use your judgement while baking as every oven/ OTG works differently.


- Now pour the Papaya puree paste into the dry ingredients. Fold in and then whisk well to combine.

- Grease and line a 6” baking tin

- Pour the batter in.

- Sprinkle with desiccated coconut.

- Tap the baking tin onto the counter top to get rid of any air bubbles.

- Pre-heat oven to 190°C or 375°F and bake for 35-40 minutes. Keep an eye on your bake starting at 30 minutes and don’t lose sight. Insert a toothpick. If it comes out clean, it’s ready.

If you have any queries, do write in to me: Happy to Help!


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