These coconut sponge puddings are light, golden and made for spooning straight from the oven. Lime cuts through the richness, while mango and a warm honey-amaretto syrup bring a little tropical sweetness to every bite. Easy enough for a relaxed weekend lunch, they make a lovely alternative to the usual summer desserts.
Ingredients
Method
Preheat oven to 180°C fan-forced. Grease four, 600ml ovenproof ramekins (or bowls) and place in a deep-sided baking tray.
Blend butter, egg yolks, coconut, lime juice, flour, sugar and coconut milk in a blender until smooth. Transfer to a large bowl.
Whisk egg whites and a pinch of salt in the bowl of an electric mixer until soft peaks form (1-2 minutes), then fold into coconut mixture and divide evenly among ramekins.
Carefully pour boiling water into the baking tray to reach halfway up the sides of the ramekins. Bake puddings until lightly golden and just set (15-18 minutes).
Meanwhile, combine honey and 60ml (¼ cup) water in a small saucepan over medium heat. Bring to a simmer then remove from heat and stir in amaretto; set aside to cool slightly.
Dust puddings with icing sugar, top with mango and drizzle over honey and amaretto syrup. Serve with lime cheeks and extra coconut milk.
Note
Allow extra time for cooling; refer to the method for details.
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