Raspberry & Coconut Cream Pudding Pots

Photography: Tango | Food Styling: Denyse Roussin | Prop Styling: Caroline Simon

  • Prep time 20 minutes
  • Total time 40 minutes
  • Portion size 4 servings



Preheat oven to 350°F. Grease four 1-cup ramekins; spoon 1⁄4 cup raspberries into each ramekin. In large bowl, using electric mixer, beat eggs and sugar until blended. Beat in lime zest and juice, coconut milk, almonds, cornstarch and melted butter. Spoon into ramekins; place on baking sheet.

Bake in oven until pudding is set, 20 to 25 minutes. Let cool. (Make-ahead: Can be covered and refrigerated for up to 2 days; bring to room temperature before serving). Sprinkle remaining raspberries over top. Garnish each serving with sprig of fresh mint.

Test Kitchen Tip: You can substitute blueberries for the raspberries for a totally different, yet equally delectable, dessert.

Nutritional facts PER SERVING: about

  • Calories 335
  • Total fat 23 g
  • Saturated fat 16 g
  • Cholesterol 105 mg
  • Sodium 85 mg
  • Total carbohydrate 31 g
  • Fibre 5 g
  • Protein 6 g
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Baking & Desserts

Raspberry & Coconut Cream Pudding Pots