Baked Coconut Finger Lime Pudding

Contributed by: Chef Suzanna Hoang

Baked Coconut Finger Lime Pudding

Recipe type: Yield: 6 Prep time: Cook time: Total time:

Baked Coconut Finger Lime Pudding taste great. From dinner recipes, budget menus and healthy diet selections, you’ll easily find any recipe you need.


4 eggs – separated
4 T unsalted butter – softened
2/3 C turbinado raw cane sugar
4 T all purpose flour
1 t baking powder
5 T finger lime zest and pulp or zest and juice from 4-5 limes
14 oz. can coconut milk
3 figs – halved, optional
Powdered sugar – for dusting


  1. Preheat oven to 350 F degrees and grease 6 ramekins.
  2. With mixer and whisk attachment, whip egg whites to soft peaks. Remove whipped peaks and save in separate bowl.
  3. In now empty mixer bowl with a paddle attachment, cream butter and cane sugar until smooth, then add yolks one at a time.
  4. Mix flour and baking powder together and add to creamed mixture.
  5. Add lime zest and juice or pulp.
  6. Gradually pour in coconut milk and mix just until all combined and smooth.
  7. Fold whipped egg whites into batter.
  8. Pour into greased ramekins and top with fig halves if desired and bake for about 30 minutes or until tops are puffy and golden brown.
  9. Dust with powdered sugar and serve warm.

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