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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