1 cup plain flour
1 cup caster sugar
1½ cups desiccated coconut
pinch of salt
½ cup melted butter, cooled
1 ½ cups coconut cream
finely grated zest 1 large lemon
¼ cup lemon juice
1 teaspoon vanilla extract
1 punnet blueberries
softly whipped cream
6 hole, 1 cup-capacity muffin tins, well greased
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.