Lemon Coconut Pudding With Raspberries
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
-
- Total Time
- 55mins
-
- Serves
- 8
-
- Calories
- 323
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.
Inspired by: https://tenina.com/recipes/lemon-coconut-pudding-with-raspberriesrecipe updated 12 Jan 2022
Ingredients
-
- Lemon
- 2
-
- Butter
- 130 g
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- Lemon juice
- 100 g
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- Shredded coconut
- 40 g
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- White rice
- 80 g
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- Golden caster sugar
- 150 g
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- Pink himalayan salt flakes
- as needed
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- Egg
- 4
-
- Ground turmeric
- ½ teaspoon
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- Milk
- 250 g
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- Vanilla bean paste
- 1 teaspoon
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- Raspberries
- 300 g
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- Lemon essential oil
- 1 ml
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- Icing sugar
- as needed
-
- Whipped cream
- as needed
Tools
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Oven
-
TM5
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Pie dish - 9"
-
Tm5 bowl
Step preview
- Pre-heat oven to 180°C and place a tray of water on bottom shelf to create steam
- Butter or oil a 22cm pie or flan dish very generously
- Add white rice and lemon zest to the TM bowl
- Blend with MC on - 2 min, speed 10
- Scrape down sides of TM5 bowl
- Add sugar, butter and salt
- Blend with MC on - 5 min, speed 8
- Add remaining ingredients except coconut
- Blend with MC on - 30 sec, speed 8
- Then add shredded coconut to the mixture
- Mix - 4 sec, speed 4
- Pour mixture into prepared dish and place on the shelf directly above the water bath
- Bake for 40 min or until the centre is wobbly but set. Dust with icing sugar if desired
- Let cool slightly
- Serve with dollops of whipped cream