Tropical Coconut Crumble

For an inventive take on a classic English pudding, try this fragrant fruit crumble, served with an Indian yoghurt dessert
Tropical Coconut Crumble
  • Rating:
  • Serves: 6
  • Cook Time:
  • Prep Time: 25 minutes
  • Effort: easy


For the crumble filling:

  • 225g-275g pineapples, chopped into chunks
  • 225g-275g prunes, pitted
  • 115 g dried apricots
  • 4 tbsp sultanas
  • 3-4 cardamom pods, crushed
  • 225 ml white wine
  • 225 ml water
  • 150 g brown sugar

For the topping:

  • 115 g butter
  • 115 g plain flour
  • 115 g brown sugar
  • 115 g desiccated coconut

For the shrikand:

  • 300 ml Greek yogurt
  • 3-4 tbsp caster sugar
  • 2-3 tbsp rose water
  • a pinch of ground saffron


1. Put all the ingredients for the crumble filling in a large, heavy saucepan. Bring to the boil, reduce heat and simmer uncovered for 20 minutes, stirring now and then, until most of the liquid has been absorbed.

2. Transfer the fruit mixture to a baking dish, removing the cardamoms.

3. While the fruit is simmering preheat the oven to 190°C/gas mark 5. Make the crumble topping by rubbing the butter into the flour until the mixture resembles crumbs. Mix in the brown sugar and dessicated coconut.

4. Top the fruit mixture with the coconut crumble topping. Bake for 30-40 minutes until golden-brown.

5. While the crumble is baking prepare the shrikand. Sweeten the yoghurt to taste with the caster sugar. Mix in the rose water, again to taste, and the saffron. Chill until serving.

6. Serve the crumble warm from the oven with the shrikand.

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