These mini puddings are almost too cute to eat.. But we will because how can anyone say no to a zesty coconut steamed pudding.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Preheat oven to 180°C. Grease four 1 1/4cup (310ml) dariole moulds and line each base with baking paper. Using an electric mixer, beat the butter, sugar, lemon zest and lime zest in a bowl for 5 mins or until light and creamy. Add eggs, one at a time, beating well after each addition. Sift the flour over butter mixture and add the lemon juice and lime juice. Fold together until just combined. Fold in desiccated coconut.
Meanwhile, to make the citrus syrup, combine the lemon juice, lime juice, sugar and 1/2 cup (125ml) water in a saucepan over low heat. Cook, stirring, until sugar dissolves. Bring to the boil. Reduce heat to low and simmer for 10 mins or until thickened. Stir in the combined rind.