GLUTEN-FREE COCONUT CREAM AND LIME PUDDING
Valentine’s Day is not everyone’s cup of tea, but if it’s yours, then dust off your trusty heart-shaped cake tin and make our Coconut Cream and Lime Pudding as a symbol of love.
However, this creamy, tangy coconut dessert, enrobed in caramel, is just as fabulous made in any form all year round.
Toasted coconut is blended to a powder along with sugar and gluten-free flour and mixed in with a creamy coconut and lime custard mixture and cooked in a caramel lined tin. During the cooking process the coconut rises to the top and sets there. Once turned out, the coconut becomes the base, supporting the delicious custard top. Simple!
But better not dilly-dally, Valentine’s Day is just around the corner!
Rosie
COCONUT CREAM AND LIME PUDDING
Serves 8-10
440 gm caster sugar
270 gm sweetened desiccated coconut
3 tablespoons Revenge Gluten-free Plain Flour Mix (or any gluten-free flour)
Pinch salt
8 whole eggs
350 ml coconut cream (we like Ayam brand organic)
400 ml coconut milk (we like Ayam brand organic)
3 tablespoons strained lime juice
Have a 20cm diameter x 7cm deep cake tin at the ready. Preheat oven to 150°C.
Place 220 gm of the caster sugar in a heavy based frying pan over a medium heat and allow to melt. Swirl the pan to allow the sugar to melt evenly, don’t use a spoon. Continuing to swirl the pan often to ensure the sugar cooks evenly, allow it to reach a deep caramel colour. Immediately remove from the heat and carefully, using an oven mitt or tea towel to protect your hands from the heat, pour the caramel into the cake tin, tipping the tin to allow the caramel to coat the base and sides of the tin. Set aside.
Spread the desiccated coconut over the base of a baking tray and toast in the preheated oven for around 10 minutes, tossing occasionally to ensure it colours evenly. Once it is light golden brown, remove from the oven and allow to cool.
Place the remaining 220 gm caster sugar, the cooled, toasted coconut, the flour and salt into the bowl of a food processor and process until finely ground.
In a large bowl, whisk the eggs then add the ground coconut mixture, the coconut milk and cream and the lime juice. Whisk until well combined.
Place the caramel lined cake tin in a baking dish. Pour the coconut mixture into the tin. Pour boiling water into the baking dish allowing it to reach halfway up the sides of the cake tin.
Carefully transfer to the pre-heated oven and bake for 60-65 minutes or until a metal skewer inserted into the centre comes out clean.
Remove from the oven and place on a cooling rack for around 20 minutes. Carefully invert onto a serving plate. Serve at room temperature.