Lemon and Coconut Puddings with Fresh Blueberries
Photography Manja Wachsmuth.
Enjoy these tender moist puddings with any fresh berry or ripe stonefruit and coconut yoghurt is a great alternative to cream.
Serves: 6
INGREDIENTS
1 cup plain flour
1 cup caster sugar
1½ cups desiccated coconut
pinch of salt
4 eggs
½ cup melted butter, cooled
1 ½ cups coconut cream
finely grated zest 1 large lemon
¼ cup lemon juice
1 teaspoon vanilla extract
To serve
1 punnet blueberries
softly whipped cream
icing sugar
6 hole, 1 cup-capacity muffin tins, well greased
METHOD
Preheat the oven to 175˚C.
Put the flour, sugar, coconut and salt in a food processor and pulse to combine.
Whisk the eggs, butter, coconut cream, lemon zest and juice and the vanilla in a jug and pour into the flour mixture. Process until well combined.
Divide the batter between the tins, they will be full to the top, and bake for 30-35 minutes until the tops are golden brown and the puddings are firm to the touch. Remove from the oven and leave to cool in the tins for 10 minutes, then place a cooling rack over the top and invert the tin and tray together.
To serve: Place the warm puddings on serving plates and top with blueberries and cream and dust with icing sugar.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.