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.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.