Tenina.com's Lemon Coconut Pudding With Raspberries

Photo of Lemon Coconut Pudding With Raspberries



  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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