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Baked coconut pudding with passion fruit sauce
Farmer's Weekly
|July 3-10, 2026
A custardy twist on traditional lemon delicious, this pudding can even be made on the braai.
SERVES FOUR TO SIX
4 whole eggs, at room temperature
125g butter, at room temperature (softened butter is essential)
200g castor sugar
75g self-raising flour
75g desiccated coconut
1 tsp vanilla extract
400ml full-cream milk
To serve
Juice and pulp of 2 to 3 passion fruit
150g castor sugar
Juice and zest of 1 lemon
1 tsp cornflour
• Grease a 20cm pie dish, making sure it will fit into a roasting tin. Preheat the oven to 180°C. Prepare a water bath (called a
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Farmer's Weekly
Baked coconut pudding with passion fruit sauce
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July 3-10, 2026
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