Sunsweet Prune Klappertaart
(By Cynthia Fransiska)
Sunsweet Prune Klappertaart is a rich, creamy dessert that combines soft young coconut, sweet prunes, and fluffy meringue. A perfect treat to enjoy chilled!
Ingredients
- 2 cups liquid milk
- 25 g all-purpose flour
- 25 g custard powder
- 25 g cornstarch
- 125 g sugar
- Flesh of 2 young coconuts
- 75 g butter
- 3 egg yolks
- 1/2 tsp vanilla extract
Topping:
- Sunsweet® Amaz!n Prunes, chopped
- 2 egg whites
- 2 tbsp sugar
- 1/2 tsp lemon juice
- Ground cinnamon
- Roasted almonds, chopped
Instructions
- Combine milk, custard powder, sugar, egg yolks, and vanilla; stir well. Add cornstarch and mix again.
- Heat the mixture until thickened.
- Add the coconut flesh and butter.
- Pour into a baking dish up to ¾ full.
- Bake at 180°C (356°F) for 8-10 minutes.
- Add meringue topping, almonds, and Sunsweet Prunes.
- Bake again until golden brown.
- Let cool at room temperature, then store in the refrigerator.
- The prune klappertaart is ready to enjoy!
