Serve this delicious dessert from with vanilla custard.


  • 1 cup self-raising flour
  • 1/2 cup caster sugar
  • 1/2 cup desiccated coconut
  • 2/3 cup light coconut milk
  • 1 egg
  • 80g butter, melted, cooled
  • pure icing sugar, to serve
  • Sauce
  • 1/2 cup caster sugar
  • 3 teaspoons cornflour
  • 1/2 cup milk
  • 2 small lemons, juiced
  • 3 passionfruit, halved


  1. Preheat oven to 180°C. Grease a 6-cup capacity, 5.5cm-deep, 19cm x 25cm (base) ovenproof dish and place on a baking tray lined with baking paper.
  2. Sift flour into a bowl. Stir in sugar and coconut. Whisk coconut milk, egg and butter together in a jug. Pour into flour mixture. Gently stir until combined. Spoon into prepared dish. Smooth surface.
  3. Make sauce: Combine sugar and cornflour in a bowl. Sprinkle over pudding. Combine milk and 1/3 cup lemon juice (don’t worry if mixture curdles) in a small saucepan. Cook, stirring, over medium heat until mixture comes to the boil. Remove from heat and stir in passionfruit pulp. Pour hot lemon mixture over the back of a large metal spoon, over pudding.
  4. Bake for 40 to 45 minutes or until a skewer inserted halfway into pudding comes out clean. Dust with icing sugar and serve immediately.

Super Food Ideas – August 2006 , Page 84

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