Lemon coconut custard puddings
- 1. Heat oven to 170 deg C. Grease six ½ cup capacity ovenproof dishes or ramekins. Place coconut and milk in a saucepan. Bring just to the boil, then remove to cool and allow coconut flavour to infuse.
- Place flour and sugar in a bowl. Stir in lemon zest and juice of two lemons, coconut essence and egg yolks only, then whisk in coconut-infused milk to form a smooth batter.
- Whisk egg whites in a clean bowl until soft peaks form. Fold egg whites into coconut batter.
- Spoon mixture into prepared ramekins. Place ramekins in an oven pan. Pour hot water into the pan to come half way up the sides of the ramekins. Bake for 30 to 35 minutes, or until puffed and golden. Dust with icing sugar to serve.