Lemon Coconut Pudding With Raspberries

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recipe by Tenina Holder tenina.com

  • Time icon
    Total Time
    45mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    306

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

  • White rice icon
    White rice
    80g
  • Lemon icon
    Lemon
    116g
  • Golden caster sugar icon
    Golden caster sugar
    150g
  • Butter icon
    Butter
    130g
  • Sea salt icon
    Sea salt
    as needed
  • Egg icon
    Egg
    200g
  • Lemon icon
    Lemon
    116g
  • Ground turmeric icon
    Ground turmeric
    1g
  • Milk icon
    Milk
    250ml
  • Vanilla bean paste icon
    Vanilla bean paste
    5g
  • Raspberries icon
    Raspberries
    300g
  • Shredded coconut icon
    Shredded coconut
    40g

Tools

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

Step preview

  1. Prep and set aside butter: cubed
  2. Prep and set aside lemon: juice of
  3. Pre-heat - 180°C
  4. Grease a clean pie dish
  5. Fit the TM5 bowl to TM5
  6. Add white rice
  7. Add zest of lemon
  8. Blend - approx 2 min, speed 10
  9. Scrape down sides of TM5 bowl
  10. Add golden caster sugar
  11. Add prepared butter
  12. Add sea salt
  13. Blend - approx 5 min, speed 8
  14. Add egg
  15. Add prepared lemon
  16. Add ground turmeric
  17. Add milk
  18. Add vanilla bean paste
  19. Add raspberries
  20. Blend - approx 30 sec, speed 8
  21. Add shredded coconut
  22. Mix - approx 4 sec, speed 4
  23. Transfer mixture to pie dish
  24. Cook - 40 min, 175°C
  25. Let cool slightly
  26. Serve
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