Vegetarian recipe ideas
Get plenty of meat-free inspiration with our easy, versatile recipes
Heat the oven to 180C/fan 160C/gas 4. Whizz the butter, sugar and lime zest in a food processor. Add the lime juice, egg yolks, flour, desiccated coconut and coconut milk, blending after each addition. Tip into a large bowl.
Whisk the egg whites to soft peaks with an electric whisk, and carefully tip into the blended mix. Gently fold together with a spatula or a metal spoon, trying not to lose any air.
Butter an ovenproof soufflé or baking dish and put it in a baking tray half filled with hot water. Pour the batter into the dish and smooth over the top lightly.
Bake for 40-50 minutes until the top is lightly browned but still has a wobble. This will mean there’ll be a curd at the bottom of the dish. Remove the dish from the tray, dust with icing sugar, scatter over the coconut flakes, more lime zest and serve warm.
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