Blackberry Jam Coconut Pudding - Sticky, sweet homemade blackberry jam and soft, chewy, spongy, crumbly topping using coconut sugar, coconut flour and dessicated coconut | #vegan #veganbaking #glutenfree | Recipe on thecookandhim.com

Posted in Recipes on 02.10.2018

Blackberry Jam Coconut Pudding

prep: 20 mins / cook: 60 mins / inactive: 0 mins / total: 1 hour 20 mins / quantity: 4-6 portions Print recipe?

I have a somewhat shocking confession about this blackberry jam coconut pudding.

The first time I made it Phil and I ate the whole thing – a WHOLE PIE – between us in one go.  This blackberry jam coconut pudding is supposed to serve 4-6 ??

I know!  I’m shocking myself all over again saying it out loud!  Why did we eat the whole thing?  Because there’s so many things to love about this blackberry jam coconut pudding:

  • Homemade jam that’s SO easy and quick you’ll be wondering why the heck you haven’t been making your own jam for years.  The secret is chia seeds – tiny little seeds of loveliness that give it that ‘jam-like’ quality AND are full of protein and fiber.  The other best bit about this easy vegan jam recipe is YOU control how much of the sweet stuff you put in – and in all honesty you don’t need that much!
Blackberry Jam Coconut Pudding - Sticky, sweet homemade blackberry jam and soft, chewy, spongy, crumbly topping using coconut sugar, coconut flour and dessicated coconut | #vegan #veganbaking #glutenfree | Recipe on thecookandhim.com
  • THAT TOPPING!  Using coconut flour and ground oats makes this whole blackberry jam coconut pudding gluten free.  I’d intended it to be much more like a sponge but I’m still getting used to coconut flour (it has a higher absorption rate than normal flour) and it ended up somewhere between a sponge and a crumble but sosoSO good.

Good enough to eat a whole family sized pie between just the 2 of us apparently ?

Blackberry Jam Coconut Pudding - Sticky, sweet homemade blackberry jam and soft, chewy, spongy, crumbly topping using coconut sugar, coconut flour and dessicated coconut | #vegan #veganbaking #glutenfree | Recipe on thecookandhim.com

I’m also lucky enough as a food blogger to get a wide and varied range of ingredients sent to us – sometimes they’re new discoveries and sometimes they’re products that we already use time and time again.  I am THE biggest fan of coconut sugar.  I could live with a bag of it permanently under my nose just for that caramely heaven-like smell alone.  And Coconut Merchant is a lovely company we discovered a while ago at a food festival and have been using ever since.  They have a HUGE range of all things coconut – including Coconut Jam and Coconut Nectar, who knew there were such delights?!  Or have I been living under a rock?  Let me know if you get your hands on some of this divine stuff!

Till then bake yourself a big dish of jammy, spongy crumble stuff and we absolutely will not judge if you don’t share either ?

Blackberry Jam Coconut Pudding - Sticky, sweet homemade blackberry jam and soft, chewy, spongy, crumbly topping using coconut sugar, coconut flour and dessicated coconut | #vegan #veganbaking #glutenfree | Recipe on thecookandhim.com

If you make this Blackberry Jam and Coconut Pudding from The Cook & Him we’d LOVE to see!  Just snap a picture and share it on Instagram using #thecookandhim and tagging @thecookandhim in the photo itself (as this guarantees we’ll see your picture! ❤)

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Blackberry Jam Coconut Pudding

prep: 20 mins / cook: 60 mins / inactive: 0 mins / total: 1 hour 20 mins / quantity: 4-6 portions

Ingredients

    Blackberry Jam

    • 3 cups (500g) blackberries - fresh or frozen (no need to defrost either!)
    • 1 orange - grated zest and squeezed juice
    • 1/2 cup (80g) Coconut Merchant Coconut Sugar
    • 2 tblsp Chia Seeds (we love these from Hodmedods)

    Pudding

    • 1 cup (110g) rolled oats
    • 1 cup (110g) Coconut Merchant Coconut Flour
    • 1/2 cup (80g) Coconut Merchant Coconut Sugar
    • 2 tsp baking powder
    • 1/2 tsp bicarbonate of soda
    • 2 tblsp flax seeds
    • 1/2 cup (120g) coconut yoghurt
    • 1 cup (240ml ) unsweetened almond milk
    • 2 tblsp Coconut Merchant Desiccated Coconut

    Instructions

    1. Start with the jam - put the blackberries, orange zest and juice and the coconut sugar into a heavy based saucepan (this helps prevent the jam burning) and gently bubble, stirring occasionally, for 10 minutes
    2. Add the chia seeds and cook for a further 5 minutes before removing from the heat
    3. While that's cooking prepare the topping - put the oats, coconut flour and sugar, baking powder, bicarb and flax seeds into a blender or food processor and whizz until the oats have become a fine(ish) powder
    4. Tip into a large bowl then stir in the coconut yoghurt and almond milk
    5. Preheat your oven to 160 Fan / 180 C / 350 F / Gas 4
    6. I used a  round bowl that I just greased very lightly with a little coconut oil (you could also use any vegetable spread, olive/avocado oil or one of those spray oils)
    7. Spoon in the blackberry jam and spread to cover the bottom of the dish
    8. Spoon on the topping and gently push out to completely cover the jam
    9. Sprinkle over the desiccated coconut and bake for 1 hour until golden and bubbling
    10. Share, don't share but do enjoy! ?
    Blackberry Jam Coconut Pudding

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    We are Sam (The Cook), Phil (Him) and our little dog Meg. What started with a plan to shed a few pounds back in 2016, soon became obvious that eating healthy doesn’t have to be bland and boring.

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