Delicious Lemon Coconut Self Saucing Pudding
Bright, zesty, and perfectly indulgent, this *Delicious Lemon Coconut Self Saucing Pudding* is the ultimate dessert for citrus lovers. Combining the tropical flair of desiccated coconut with the zingy freshness of lemon zest and juice, this pudding bakes into a heavenly two-layered masterpiece: a fluffy, golden sponge on top and a luscious lemon sauce beneath. Made with simple pantry staples like all-purpose flour, brown sugar, and milk, it comes together effortlessly in just 15 minutes of prep time. The unique self-saucing technique—pouring boiling water over the batter before baking—creates its signature creamy base, making every spoonful irresistibly rich. Serve this warm, comforting dessert with a dollop of whipped cream or a scoop of vanilla ice cream for the perfect finishing touch. Whether it’s for a family dinner or a special occasion, this lemon coconut pudding is sure to impress!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 cup desiccated coconut
- 0.5 cup granulated sugar
- 3 tablespoons unsalted butter
- 1 tablespoon lemon zest
- 0.25 cup lemon juice
- 0.75 cup milk
- 1 large egg
- 0.5 cup brown sugar
- 1.5 cups boiling water
Instructions
Preheat your oven to 350°F (180°C). Grease a 1.5-quart (1.5-liter) baking dish lightly with butter or cooking spray.
In a medium bowl, sift together the all-purpose flour and baking powder. Stir in the desiccated coconut and granulated sugar.
Melt the butter and allow it to cool slightly. In a separate bowl, whisk together the melted butter, lemon zest, lemon juice, milk, and the egg until combined.
Pour the wet ingredients into the dry ingredients and gently fold together until just combined. The batter will be slightly thick. Spread the batter evenly into the prepared baking dish.
Sprinkle the brown sugar evenly over the top of the batter to form a sweet topping.
Carefully pour the boiling water over the back of a spoon onto the surface of the pudding. This will ensure an even, gentle distribution and the formation of the self-saucing layer underneath the sponge.
Place the baking dish on a baking tray to catch any drips and bake in the preheated oven for 35–40 minutes, or until the top is golden and the sponge is set. A skewer inserted into the sponge should come out clean, but the pudding will have a liquid sauce under the surface.
Remove from the oven and let sit for about 5 minutes before serving.
Spoon the pudding onto plates, ensuring to scoop up some of the sauce from the bottom. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.
Nutrition Facts
Calories |
2015 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.0 g | 113% | |
| Saturated Fat | 59.9 g | 300% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 329 mg | 110% | |
| Sodium | 905 mg | 39% | |
| Total Carbohydrate | 295.7 g | 108% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 185.7 g | ||
| Protein | 29.8 g | 60% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 374 mg | 29% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 997 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
