Coconut And Lime Pudding

11 ingredients
4 steps

Ingredients

  • 1 tbsp chopped candied ginger
  • 2 tbsp chopped toasted macadamia nuts
  • 1/2 cup brown sugar
  • 1/3 cup honey
  • 1/4 cup lime juice
  • 4 None large eggs, lightly beaten
  • 1 (13.5 oz) can coconut cream
  • 2 tsp lime zest
  • 1/4 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • None None whipped cream and toasted shredded coconut, to serve

Directions

  1. 1
    Preheat oven to 350°F. Grease 6 - 6 oz ramekins. Add candied ginger and toasted macadamia nuts to ramekins.
  2. 2
    Stir sugar, honey and lime juice in a small saucepan over medium heat until sugar is dissolved. Let cool to room temperature.
  3. 3
    Combine eggs and coconut cream in a medium bowl. Stir in lime zest and spices. Stir in syrup then distribute between ramekins. Place ramekins in a baking dish. Add enough boiling water to come halfway up sides of ramekins. Bake for 1 hour, or until just set. Remove ramekins from water and let cool. Chill overnight.
  4. 4
    Serve hot or cold with whipped cream and toasted shredded coconut.

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