Lemon Coconut Pudding

1. 1

   Preheat oven to 350u00b0F. Grease a 34 oz pudding basin and dust with sugar.

2. 2

   Combine flour, coconut and 1/3 cup sugar. Whisk together milk, butter and egg then fold into flour mixture. Transfer to pudding basin. Whisk together lemon juice, 1 cup boiling water and remaining sugar. Pour over batter then bake for 35-40 mins until a skewer inserted in the center comes out clean. Let cool for 5 mins then invert onto a serving plate and sprinkle with toasted coconut.

3. 3

   Serve with whipped cream or ice cream.

No additional tips available.