Lemon Coconut Pudding With Raspberries
Serves
8
Total Time
55mins
Calories
328
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.
- Lemon2zest of, finely grated
- Butter130 gcubed
- Lemon juice100 gfreshly squeezed
- Shredded coconut40 gfinely shredded
- White rice80 g
- Golden caster sugar150 g
- Pink himalayan salt flakesas needed
- Egg4
- Ground turmeric½ teaspoon
- Milk250 g
- Vanilla bean paste1 teaspoon
- Raspberries300 g
- Lemon essential oil1 ml
- Icing sugaras needed
- Whipped creamas needed
Ingredients
- 1. Pre-heat oven to 180°C and place a tray of water on bottom shelf to create steam
- 2. Butter or oil a 22cm pie or flan dish very generously
- 3. Add white rice and lemon zest to the TM bowl
- 4. Blend with MC on - 2 min, speed 10
- 5. Scrape down sides of TM5 bowl
- 6. Add sugar, butter and salt
- 7. Blend with MC on - 5 min, speed 8
- 8. Add remaining ingredients except coconut
- 9. Blend with MC on - 30 sec, speed 8
- 10. Then add shredded coconut to the mixture
- 11. Mix - 4 sec, speed 4
- 12. Pour mixture into prepared dish and place on the shelf directly above the water bath
- 13. Bake for 40 min or until the centre is wobbly but set. Dust with icing sugar if desired
- 14. Let cool slightly
- 15. Serve with dollops of whipped cream
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
