Blueberry & coconut pudding

Blueberry & coconut pudding

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(26 ratings)

Prep: 20 mins Cook: 35 mins - 40 mins

Easy

Serves 2 generously
The combination of blueberries and coconut makes this indulgent dessert incredibly moreish

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal708
  • fat52g
  • saturates36g
  • carbs54g
  • sugars36g
  • fibre6g
  • protein9g
  • salt0.68g
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Ingredients

  • 50g caster sugar
  • 50g soft butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 large egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 50g self-raising flour
  • 50g desiccated coconut, plus 2 tsp
  • 50g crème fraîche, plus extra to serve
  • zest and juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 180g punnet of blueberries
    Blueberry

    Blueberry

    bloo-bear-ee

    Blueberries are one of the few edibles native to North America and credited with being…

Method

  1. Heat oven to 180C/160C fan/gas 4. Beat the sugar and butter until pale and creamy, then beat in the egg. Stir in the flour, coconut, crème fraîche and lemon zest.

  2. Put most of the blueberries in a baking dish (about 18cm square-ish) and squeeze over the juice from half the lemon. Dollop on the cake mixture and scatter over the remaining blueberries and 2 tsp coconut. Bake for 35-40 mins until golden, risen and the sponge is cooked. Serve with a dollop more crème fraîche.

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Comments (29)

menhinickj's picture
5

Delicious and easy to make. Liked by all even those who are normally not keen on coconut . I doubled the recipe and this would easily serve six.Will make again.

tomdan2's picture
5

A keeper for sure. So easy, lovely crusty coconut topping and wonderful balance of sweet with a touch of sourness from the blueberries. I didn't have creme fraiche so used cream. I found it gave 3 good servings. Yummy

tomdan2's picture
5

A keeper for sure. So easy, lovely crusty coconut topping and wonderful balance of sweet with a touch of sourness from the blueberries. I didn't have creme fraiche so used cream. I found it gave 3 good servings. Yummy

galagalawatcha's picture
5

Went down a treat!

michelle-macdougall's picture
5

Lovely quick dessert, made it tonight and it turned our perfectly,had it with some vanilla frozen yogurt, I think it would also be nice with custard or whipped cream, I'll try that next time. Very pleased with this dessert.

noisysmurf's picture
5

This recipe is amazing! Just made it for the second time. Doubled the quantities each time and worked perfectly. The only thing I did differently was to add less sugar (85g) to the main mixture. Then I sprinkled a couple of teaspoons of sugar on top of the blueberries when you put them in the dish. Then sprinkled some brown sugar on the top of the mixture instead of coconut. Delicious. We all loved it.

jayneabr's picture
5

made by my daughter it was fantastic, not too sweet and a light texture. Nice with the coconut in. The whole family enjoyed it.

vthatcher's picture
5

This is so easy to make and is really tasty.

I used frozen blueberries as I had brought a big tub some while ago and found them to be too sharp, but they work perfectly in this pudding and keep the overall cost down.

Made it yesterday but it's nearly all gone so about to make another one now!

levislevis's picture
5

i didn't have creme fraiche so used greek yogurt and mistakenly mixed the lemon juice with the cake mix, but it turned out lovely. i'm not a huge coconut fan but i thought the combination was really tasty.
next time i'll try double/triple the cake mix and baked in a cake tin so it can serve more than2 people.

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