Olive Magazine
Coconut Pudding Recipe

Coconut and lime self-saucing pudding

Published: November 11, 2016 at 1:04 pm
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

You've heard of chocolate and caramel self-saucing puddings but what about tropical coconut and zingy lime? With an indulgent, rich sauce and melt in the mouth souffle, this easy recipe will leave you with an impressive dessert fit for a festive gathering or special family treat


Enjoy this comforting coconut pudding, then check out our coconut cake, coconut macaroons, coconut lamingtons and more coconut recipes.


  • 50g butter, softened
  • 200g golden caster sugar
  • 2 limes, zested, plus more zest to serve
  • 100ml lime juice, (the juice of 1-2 limes, plus the juice from the zested limes, depending how juicy they are)
  • 3 eggs, separated
  • 75g plain flour, sifted
  • 50g dessicated coconut
  • 250ml coconut milk
  • icing sugar, for dusting
  • toasted coconut flakes, to serve


  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

  • STEP 4

    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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