September 17, 2020

Recipe: Lemon & coconut delicious pudding

Is your lemon tree (or your neighbour's) loaded with fruit? Use up a couple this weekend with this decadent, delicious dessert.

Lemon & coconut delicious pudding
serves 6-8

60g butter, at room temperature, plus 20g for buttering dish
275g caster sugar
zest of 1 lemon
3 eggs, separated
60g self-raising flour
375ml coconut milk
120ml lemon juice

for crunchy topping
3 filo sheets
30g butter, melted
30g coconut sugar
freshly shaved coconut, about 1 cup*

Preheat oven to 160C and butter a 1.5L pudding dish.

To make the topping, place a filo sheet on a baking tray, brush with melted butter and sprinkle with a fine layer of coconut sugar. Repeat with the remaining filo sheets. Place the shaved coconut in a single layer on a second baking tray. Place both trays in the oven and bake for approximately 10 minutes, or until golden. Keep an eye on the coconut as it turns very quickly. Set aside.

Cream the butter and 200g of the caster sugar with the lemon zest in a stand mixer until pale and fluffy. Add the egg yolks gradually, ensuring each is incorporated before adding the next. Add the flour and milk in alternate stages until a smooth batter forms. Add the lemon juice and mix to combine.

Transfer the mix into a large bowl and thoroughly clean the mixer bowl. Whisk the egg whites until they hold soft peaks. Sprinkle in the remaining sugar and whisk until firm peaks form.

Whisk a third of the egg white mixture into the batter, then fold through the rest. Pour the mixture into the prepared dish and place in a larger baking tray. Place in the oven and pour boiling water to reach halfway up the side of the dish. Bake for 45 minutes, or until golden and risen. Break up the crispy filo, place in a bowl and mix through the toasted coconut. Sprinkle over the pudding. Serve the pudding warm with coconut cream and extra topping on the side.

*It is best to dehydrate the coconut in a 70C oven for two hours first. Alternatively, use store-bought flaked coconut.

This recipe first appeared in the July 2020 issue of SALIFE magazine.

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