Baked Coconut Pudding with Passion Fruit Sauce

A take on the traditional Lemon Delicious, and can even be made on the braai

Serves: 4 – 6

Preparation time: 20 minutes

Refrigeration Time: 35 – 40 minutes

Total Time: 60 minutes


  • 4 whole eggs, at room temperature
  • 125g butter, at room temperature (very important)
  • 200g caster sugar
  • 75g self-raising flour
  • 75g desiccated coconut
  • 1 tsp. vanilla extract
  • 400ml full cream milk

To serve:

  • 2 – 3 passion fruit, juice and pips
  • 150g castor sugar
  • Juice and zest of 1 Lemon
  • 1 teaspoon cornflour


  1. Grease a 20cm pie dish which will fit in a roasting tin. Preheat the oven to 180°C. Prepare a water bath by filling a roasting tin with boiling water that will come halfway up the sides of the pie dish
  2. Place the first 6 pudding ingredients in a food processor and whizz for 2 minutes until smooth and combined. Slowly pour the milk through the feeder tube with the motor running (do this slowly to avoid splattering) blend for a minute until combined and a smooth batter. Do not be concerned if the mixture looks a little curdled, it will come together when baked.
  3. Pour the coconut batter into the pie dish and place in the bain-marie. Bake for 35 – 40 minutes until the pudding is set. It will be golden on top with a luscious custard underneath. Serve with crème fraiche and the passionfruit sauce.
  4. To make the sauce heat the passion fruit juice and pips in a small saucepan with the sugar and lemon, mix the cornflour with a teaspoon of water and a tablespoon of the passionfruit syrup, make sure it is well blended and pour into the passionfruit syrup and stir over low – medium heat until thickened.


To make the recipe on a Weber or a gas braai with a lid, place the roasting tin on the grid of the braai, close the lid and set the temperature to 180°C and bake for 35 – 45 minutes, checking after 35 minutes.