Coconut and lemon pudding.
Cook time: 25 mins | Prep time: 15 mins | Serves: 4
Ingredients.
1 cup coconut sugar
1 cup almond meal
1/2 cup desiccated coconut
1 teaspoon bi-carb soda
125g butter, melted (can be plant-based butter)
2 (80ml) lemon juice
4 eggs
Serve with
coconut ice cream
lemon zest
Method.
1. Preheat oven to 170°C fan (340°F) and grease a shallow 25cm round oven-proof dish.
2. In a bowl add coconut sugar, almond meal, desiccated coconut, bi-carb soda, butter and lemon juice. Stir to combine.
3. Separate eggs. Stir the egg yolks into the mixture and stir.
4. With electric beaters whisk the egg whites until soft peaks form in a separate bowl.
5. Add the egg whites into the mixture. Fold through gently to combine.
6. Pour into the baking dish and bake for 25 minutes on the bottom shelf. Serve with coconut ice cream and icing sugar or lemon zest.
