Lemon Coconut Pudding With Raspberries

by

Tenina Holder

POSTED Mon, August 12, 2019

Serves

8

Total Time

45 MINS

Calories

292

I love lemon anything and this is a custardy, almost lemon delicious style wintery dessert. But try it any time of year, just add lots of ice cream.

recipe-image

    INGREDIENTS


  • Butter icon
    Butter

    130 g (about ½ cup)cubed

  • Lemon icon
    Lemon

    2 (about 116 g)juice of

  • White rice icon
    White rice

    80 g (about ½ cup)

  • Lemon icon
    Lemon

    2 (about 116 g)zest of

  • Golden caster sugar icon
    Golden caster sugar

    150 g (about ¾ cup)

  • Sea salt icon
    Sea salt

    as needed

  • Egg icon
    Egg

    4 (about 200 g)

  • Ground turmeric icon
    Ground turmeric

    ½ teaspoon (about 1.15 g)

  • Milk icon
    Milk

    250 g (about 1 cups)

  • Vanilla bean paste icon
    Vanilla bean paste

    1 teaspoon (about 5.5 g)

  • Raspberries icon
    Raspberries

    300 g (about 2 cups)

  • Shredded coconut icon
    Shredded coconut

    40 g (about 40)

    METHOD


  • 1. Pre-heat oven - 180°C
  • 2. Grease a clean pie dish
  • 3. Add white rice and lemon to the TM5 bowl
  • 4. Fit TM5 bowl to TM5
  • 5. Blend - approx 2 min, speed 10
  • 6. Scrape down sides of TM5 bowl
  • 7. Add golden caster sugar, butter and sea salt to the mixture
  • 8. Blend - approx 5 min, speed 8
  • 9. Then add egg, lemon, ground turmeric, milk, vanilla bean paste and raspberries to the mixture
  • 10. Blend - approx 30 sec, speed 8
  • 11. Then add shredded coconut to the mixture
  • 12. Mix - approx 4 sec, speed 4
  • 13. Transfer mixture to pie dish
  • 14. Cook - 40 min, 175°C
  • 15. Let cool slightly
  • 16. Serve

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