I love coconut in desserts and this lemon coconut pudding is easy and quick to make, and so irresistible. The top of the pudding forms a sweet crust from the coconut, and underneath is a warm lemony zingy sauce. The combination is just heavenly! This recipe is adapted from Donna Hay.
What you need
⅓ cup caster sugar
⅓ cup milk
⅓ cup desiccated coconut
2 tablespoons self-raising flour
½ teaspoon baking powder
finely grated lemon rind
juice of 1 large lemon
15g melted butter
What to do
Preheat oven to 180°C. Place all the ingredients into a mixing bowl and stir with until nicely combined.
Pour into two 1-cup capacity ramekins. Bake for 20 minutes until the tops are golden brown.
A thick sauce will form underneath. Serve warm.
This is soo yummy, zingy, sweet and super easy!
If you increase the flour quantity the pies will become cake-y with no sauce.