Coconut Sponge Pudding

Individual coconut-infused sponges baked until golden and served with a rich, homemade coconut milk custard and whipped cream.

Baking Vegetarian Dessert Pudding Coconut

Estimated Nutrition

Calories

805.1

kcal / serving

4830.5 kcal total

Carbs

67g

per serving

402.1 g total

Fat

57.6g

per serving

345.8 g total

Protein

10.4g

per serving

62.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

225

Golden Caster Sugar

200

Self-Raising Flour

125

Caster Sugar

Dairy

225

Unsalted Butter

at room temperature, plus extra for greasing

piece

Eggs

free-range

Milk

optional splash

piece

Egg Yolks

free-range

200

Double Cream

whipped to soft peaks

Fruits

piece

Lime

zest and juice

GrainsCereals

Plain Flour

Liquids

400

Canned Coconut Milk

NutsSeeds

Desiccated Coconut

toasted

piece

Vanilla Pod

split, seeds scraped out

Method

Preheat the oven to 180°C and grease six dariole moulds.

Beat the butter and sugar in a bowl until pale and fluffy.

Mix in eggs, lime juice, zest, toasted coconut, and flour until smooth.

Spoon batter into moulds and bake for 20-25 minutes until golden.

Whisk egg yolks and sugar until creamy, then sieve in the flour.

Boil coconut milk with vanilla pod, then whisk into the egg mixture.

Heat the custard in a pan for 4-5 minutes until thickened.

Turn out sponges, top with custard, and serve with whipped cream.