A delicious, soft and fluffy dessert with a secret ingredient that might surprise you!
I do enjoy experimenting in the kitchen at times, and it is nice to take flavours which work well together, and then try to use them in different contexts. Blueberry, coconut and lime (or you can use lemon) are a really complementary partnership of flavours and textures, which crop up in various different forms together.
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| A mini-portion! |
In this dessert, the fluffy texture of the body of the coconut lime pudding contrasts nicely with the bursts of flavour from the blueberries, and the toasted coconut on top.
If you want to freeze it in portions, then cool and chill it first for a couple of hours, to firm it up before cutting into portions. It is definitely best eaten hot (and can be quickly microwaved to re-heat in a few seconds, if you use one!), but I have also been known to send a small piece each from the freezer wrapped up as a lunchbox treat for my children!
You will ideally need a food processor to blitz up the beans (yes, beans, the secret ingredient I mentioned!), therefore you may as well use it for the other stages of the recipe too.
Serves: 16 modestly-sized dessert portions or cut larger or smaller as desired!
Calories: 209 calories per portion as above, or cut into 20 smaller servings at 168 calories each. [Calories in square brackets after ingredients]
