Blueberry & coconut pudding

Blueberry & coconut pudding

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(37 ratings)

Prep: 20 mins Cook: 35 mins - 40 mins


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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  • 50g caster sugar
  • 50g soft butter



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

  • 1 large 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



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

  • 180g punnet of blueberries



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


  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, questions and tips

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31st Oct, 2017
This was really tasty and easy to make. I would suggest doubling the ingredients if you have guests, as it comes out quite tiny (although it was enough for my family of 3)
6th Feb, 2017
I made this for an extra dessert for a dinner party. It was a great success and very easy to make. However I would double all ingredients to get a family size serving. This was enough for 8 people once doubled. We served with custard. The leftovers were eaten cold and still really moist and flavoursome a couple of days later.
6th Sep, 2015
Hubby thought he had died and gone to heaven! I made a dairy free version using oatly cream and Pure spread and it was great.
22nd May, 2015
A win!! definitely! Best blueberry thing I've eaten so far. Used yoghurt instead of crème fraîche and less blueberries, though.
scaryjane's picture
6th Feb, 2015
I made this last night using my frozen blueberies and after reading other comments I left out the lemon altogether. I also added an extra third of ingrediants so would feed three, glad I did. It was lovely......will def make again :)
20th Apr, 2014
Made this for my family's Bank Holiday dinner yesterday and it was utterly scrumptious! I used a mixture of blueberries and blackberries at the base and this created a really lovely syrup-like surprise! It was so easy and quick and is now a firm family favourite! :D
3rd Dec, 2013
Brilliant. Tasty easy and everyone loves it. It is not bland, the lemon adds a nice tang and mixed with the berries it adds to the flavor.
24th Jun, 2013
Squeezing half a lemon into the mixture was way too much and in everyone's opinion; overpowered the pudding. It was a bit of a plain, childish dish and I won't be making it again. Good for: baking with the kids and minus the lemon. Certainly not impressive!!
2nd Jun, 2013
So easy to make and really yummy. made twice now. goes well with a good dollop of creme fraiche
26th Apr, 2013
This recipe truly tastes as bland and plain as the photo above. I followed this to the letter and can't say I'll be doing it again. It just tastes of sponge as both the coconut and blueberry are not overwhelming flavours, you sort of question why you bothered adding either. Very dissapointing, 0/5.


6th Dec, 2017
Can this be made the day before and reheated?
goodfoodteam's picture
10th Dec, 2017
Thanks for your question. Yes you could do that and warm it through in the oven.
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