Lemon and Coconut Puddings with Fresh Blueberries
Photography by 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 #119
Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!