Pomegranate pudding cake is a simple no-bake dessert made with pomegranate juice, sugar, and potato starch. Once chilled, the mixture becomes firm enough to slice into individual pieces, which are then coated in shredded coconut. With its vibrant color, soft texture, and sweet and tart pomegranate flavor, this dessert makes a refreshing treat for any occasion.
To make pomegranate pudding cake, you start by cooking the pomegranate juice, sugar, and potato starch together until the mixture becomes thick and sticky. Then, you transfer it to a greased cake mold before refrigerating it until it is set. Once chilled, the cake is sliced into wedges and coated with shredded coconut before serving.
What is Pomegranate Pudding Cake?
Pomegranate pudding cake is a chilled dessert that has a soft, pudding-like texture and a beautiful pink color from the pomegranate. Unlike traditional cakes, it does not require flour or eggs making it perfect for those who are gluten-free or vegan. It also doesn’t require any baking, making it incredibly easy to make. Potato starch gives the dessert its thick, sliceable consistency, while shredded coconut adds a delicate flavor and a slightly chewy texture.
Pro Tips
- Stir the pomegranate mixture continuously as it cooks to prevent the mixture from clumping or scorching.
- Make sure the mixture is completely thickened before you transfer it to the cake pan.
- Grease the cake mold with coconut oil to make it easier to remove the chilled pudding cake.
- Allow the cake to chill for at least 3 hours so it has enough time to set properly.
Frequently Asked Questions
Can I Make Pomegranate Pudding Cake Ahead of Time?
Yes, this dessert is ideal for making ahead, as once it is prepared, it can be refrigerated until you are ready to slice and serve it.
How Long Does Pomegranate Pudding Cake Need to Chill?
The pudding cake needs to chill for at least 3 hours so that it becomes firm enough to slice.
Can I Make This Dessert Without Coconut?
Yes, the shredded coconut only used to coat the cake, but you can leave it out of the recipe if you prefer. You could also choose to coat it in powdered sugar for added sweetness if you like.
How to Store Pomegranate Pudding Cake
You can store your leftover pomegranate pudding cake in a sealed container in the refrigerator where it will keep for several days. It should be kept cold until you are ready to serve it.
Ingredients
How to Make Pomegranate Pudding Cake
Place the pomegranate juice and sugar in a saucepan. Sift in the potato starch and whisk the mixture together until it is smooth. Bring it to a boil, stirring continuously, until it thickens.
Place the pomegranate juice and sugar in a saucepan. Sift in the potato starch and whisk the mixture together until it is smooth. Bring it to a boil, stirring continuously, until it thickens.
Grease a 16 cm cake pan with coconut oil and pour in the pomegranate mixture. Smooth it out and press a sheet of plastic wrap directly on top. Transfer the cake to the refrigerator and allow it to chill for at least 3 hours, or until the pudding cake has set.
Grease a 16 cm cake pan with coconut oil and pour in the pomegranate mixture. Smooth it out and press a sheet of plastic wrap directly on top. Transfer the cake to the refrigerator and allow it to chill for at least 3 hours, or until the pudding cake has set.
Once chilled, remove the pudding cake from the mold and slice it into 8 equal pieces. Coat each piece generously with shredded coconut.
Once chilled, remove the pudding cake from the mold and slice it into 8 equal pieces. Coat each piece generously with shredded coconut.
Serve and enjoy!
Serve and enjoy!
;Resize,width=767;)
