Lemon Coconut Pudding With Raspberries

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recipe by Tenina Holder https://tenina.com/

  • Time icon
    Total Time
    45mins
  • Serves icon
    Serves
    8
  • Calories icon
    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 updated Aug 12, 2019

Ingredients

  • Butter icon
    Butter
    130g (about ½ cup)
  • Lemon icon
    Lemon
    2 (116g)
  • White rice icon
    White rice
    80g (about ½ cup)
  • Lemon icon
    Lemon
    2 (116g)
  • Golden caster sugar icon
    Golden caster sugar
    150g (about ¾ cup)
  • Sea salt icon
    Sea salt
    as needed
  • Egg icon
    Egg
    4 (200g)
  • Ground turmeric icon
    Ground turmeric
    about ½ teaspoon (1g)
  • Milk icon
    Milk
    250ml (1 cup)
  • Vanilla bean paste icon
    Vanilla bean paste
    1 tsp (5g)
  • Raspberries icon
    Raspberries
    300g (about 2 cups)
  • Shredded coconut icon
    Shredded coconut
    40g (about 2¾ tbsp)

Tools

  • kCook icon TM5
  • kCook icon Pie dish - 9"
  • kCook icon TM5 bowl

Step preview

  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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