Lime & Coconut Puddings
½ cup (45g) shredded coconut
400ml can coconut milk
2 tsp finely grated lime zest
¼ tsp sea salt
100g unsalted butter, melted
1 ½ cups (300g) caster sugar (divided)
3 eggs, separated, at room temperature
¼ cup (60g) self-raising flour
¼ cup (125ml) fresh lime juice
icing sugar, for dusting
Place coconut in a dry medium-sized frying pan over medium heat and toss for 2 minutes until toasted. Add the coconut milk, lime zest and salt and stir to combine. Remove from heat and stand for 15 minutes to infuse, then strain through a fine sieve, discarding solids.
Place butter and 1 cup of sugar in the bowl of an electric mixture and beat until combined. Add egg yolks, one at a time, and beat until the mixture is pale and fluffy. Mix in the flour, lime juice and coconut milk until you have a smooth batter.
In a separate bowl, beat egg whites until foamy, then gradually add remaining ½ cup sugar until egg whites are thick and glossy but not too stiff. Working in batches, fold egg white through batter until well combined.
Divide mixture evenly between 6 x 250ml ramekins. Steam for 25 minutes at 100°C.
Serve puddings warm with a light dusting of icing sugar.
Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
