Lemon Coconut Pudding With Raspberries

Serves 8-10
by Tenina Holder

I know, I know, we are all hoping that summer is just around the corner, but I have just returned from a trip south for a destination wedding and to be honest, I am not sure I have been that cold all winter long! It was FREEZING. Beautiful wedding, but chilly!

This is an old-fashioned winter pudding, great for a cold rainy night to follow a big bowl of warming stew. Homey, old school, and yet healthier than most comfort food. You can use any berries of choice. Cue the custard! And the roaring log fire, and a few blankets too I suspect. OH, and it’s gluten free...yep! Enjoy.

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Need

  • 80 g white rice
  • Zest 2 lemons, finely grated
  • 150 g golden caster sugar
  • 130 g butter, cubed
  • Pinch Pink Salt Flakes BUY
  • 4 large eggs
  • 10 Drop doTERRA lemon oil optional BUY
  • Juice 2 lemons, (minimum 100g)
  • ½ tsp ground turmeric (optional)
  • 250 g milk of choice
  • 1 tsp Vanilla - Bean Paste BUY
  • 40 g finely shredded coconut
  • 300 g raspberries

Do

1  

Preheat oven to 180°C and place a tray of water on bottom shelf. Butter or oil a 22cm pie or flan dish very generously.

2  

Place rice and lemon zest into TM bowl and mill 2 min/speed 10.

3  

Scrape down lid and sides of bowl. Add sugar, butter and salt and blend 5 sec/speed 8.

4  

Add remaining ingredients except coconut and blend 30 sec/speed 8.

5  

Add coconut and incorporate 4 sec/speed 4.

6  

Pour mixture into prepared dish and place on the shelf directly above the water bath. Cook 40 minutes or until the centre is wobbly but set. Dust with icing sugar if desired.

7  

Cool slightly before serving with dollops of cream!

8  

If the top of the pie is browning too quickly, cover with foil. A pale golden top is preferred.

9  

You can make individual pies by using 8 deep-sided ramekins in place of the pie dish. Cooking time will vary as a result.

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