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Coconut and lemon self-saucing pudding
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Indulge in a decadent coconut and lemon self-saucing dessert.
Ingredients:
  • 225g self-raising flour
  • 45g desiccated coconut
  • 20.00 ml finely grated lemon rind
  • 250.00ml coconut milk
  • 1 egg, lightly whisked
  • 60g butter, melted
  • Vanilla ice-cream, to serve
  • 10.00 gm cornflour or custard powder
  • 215g caster sugar
  • 160ml lemon juice
  • 125ml water
Instructions:
  • First, preheat your oven to 180°C. Then, generously grease an 8-cup (2 litre) ovenproof dish with butter and place it on an oven tray.
  • In a large bowl, mix together flour, coconut, sugar, and lemon rind. In another bowl, whisk together coconut milk, egg, and butter. Pour the coconut milk mixture into the flour mixture and stir until combined. Transfer the batter to a prepared pan and use the back of a spoon to smooth the surface.
  • For the sauce, mix cornflour and sugar in a bowl, then sprinkle evenly over the pudding. In a small saucepan over medium heat, combine the rest of the ingredients and bring to a simmer. Remove from heat, pour over the pudding, and bake in a preheated oven for 25-30 minutes until golden and cooked through. Let it sit for 5 minutes before serving. Enjoy with ice cream, if desired.

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