| | Citrus and coconut puddings
Citrus and coconut puddings
Citrus and coconut puddings 4.3-5 9
  • Calories: 953 kj
  • Fat: 11g
  • Carbohydrates: 19g

How to Make:

  1. Preheat oven to 180°C. Brush six 250ml (1-cup) capacity ramekins or ovenproof dishes with melted butter to lightly grease.
  2. Use an electric beater to beat together the egg yolks and sugar in a large bowl until thick and pale. Use a metal spoon to fold in the flour, coconut, lemon and lime rind, lemon and lime juice, water and coconut milk until combined.
  3. Use clean electric beaters to beat the egg whites in a clean, dry bowl until soft peaks form. Fold the egg white into the lemon mixture until well combined. Spoon into prepared dishes.
  4. Place the dishes in a roasting pan. Pour enough boiling water into the pan to come halfway up the sides of the dishes. Bake for 25-30 minutes or until a skewer inserted into the centres comes out clean. Dust with icing sugar to serve.
Time for preparing:
30 min.


  • Melted butter, to grease
  • 3 eggs, separated
  • 100g (1/2 cup) caster sugar
  • 50g (1/3 cup) plain flour
  • 20g (1/4 cup) desiccated coconut
  • 1 tablespoon finely grated lemon rind
  • 1 tablespoon finely grated lime rind
  • 80ml (1/3 cup) fresh lemon juice
  • 2 tablespoons fresh lime juice
  • 80ml (1/3 cup) water
  • 1 x 270ml can light coconut milk
  • Icing sugar mixture, to dust