Lemon and Coconut Puddings with Fresh Blueberries
Photography 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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.