Blueberry & coconut pudding

Vegetarian
Health score
4%
Blueberry & coconut pudding
60 min.
2
669kcal

Suggestions


If you’re looking for a delightful dessert that perfectly balances sweetness and tanginess, our Blueberry & Coconut Pudding is sure to impress! This enchanting treat combines the rich, tropical notes of coconut with the vibrant, juicy burst of fresh blueberries, creating a luscious pudding that’s not only satisfying but also visually stunning.

Whether you're hosting a dinner party or simply indulging in a cozy night in, this vegetarian dessert is quick and easy to prepare, making it an ideal choice for both novice and experienced bakers alike. With just 60 minutes from start to finish, you can treat yourself and a loved one to a delectable sweet that’s sure to please the palate. The combination of desiccated coconut and aromatic lemon zest adds a delightful layer of flavor, while the crème fraîche provides a creamy finish that elevates the entire dish.

As the pudding bakes, your kitchen will fill with the irresistible aroma of freshly baked goodness, enticing everyone around. The golden sponge will rise beautifully, inviting you to dig in and enjoy every bite. Perfectly paired with an extra dollop of crème fraîche, this dessert not only tantalizes the taste buds but also makes for a stunning presentation. So grab your ingredients and let’s create a sensational Blueberry & Coconut Pudding that’s sure to become a favorite in your dessert repertoire!

Ingredients

  • 50 sugar 
  • 50 butter soft
  • large eggs 
  • 50 self raising flour 
  • 50 coconut flakes 
  • 50 crème fraîche 
  •  lemon zest 
  • 180 blueberries 

Equipment

  • oven
  • baking pan

Directions

  1. Heat oven to 180C/160C fan/gas
  2. Beat the sugar and butter until pale and creamy, then beat in the egg. Stir in the flour, coconut, crme frache and lemon zest.
  3. Put most of the blueberries in a baking dish (about 18cm square-ish) and squeeze over the juice from half the lemon. Dollop on the cake mixture and scatter over the remaining blueberries and 2 tsp coconut.
  4. Bake for 35-40 mins until golden, risen and the sponge is cooked.
  5. Serve with a dollop more crme frache.

Nutrition Facts

Calories669kcal
Protein5.43%
Fat57.72%
Carbs36.85%

Properties

Glycemic Index
113.55
Glycemic Load
33.56
Inflammation Score
-7
Nutrition Score
14.061739092288%

Flavonoids

Cyanidin
7.61mg
Petunidin
28.38mg
Delphinidin
31.89mg
Malvidin
60.83mg
Peonidin
18.26mg
Catechin
4.76mg
Epigallocatechin
0.59mg
Epicatechin
0.56mg
Luteolin
0.18mg
Kaempferol
1.49mg
Myricetin
1.17mg
Quercetin
6.9mg
Gallocatechin
0.11mg

Nutrients percent of daily need

Calories:668.71kcal
33.44%
Fat:44.44g
68.36%
Saturated Fat:30.55g
190.93%
Carbohydrates:63.83g
21.28%
Net Carbohydrates:56.67g
20.61%
Sugar:36.91g
41.02%
Cholesterol:161.5mg
53.83%
Sodium:215.08mg
9.35%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:9.4g
18.8%
Manganese:1.2mg
59.87%
Selenium:23.66µg
33.8%
Fiber:7.15g
28.61%
Vitamin A:966.1IU
19.32%
Vitamin K:19.72µg
18.78%
Copper:0.32mg
16.14%
Phosphorus:161.41mg
16.14%
Vitamin C:13.2mg
16%
Vitamin B2:0.25mg
14.64%
Vitamin E:1.67mg
11.12%
Magnesium:40.6mg
10.15%
Iron:1.8mg
10.02%
Vitamin B6:0.19mg
9.49%
Vitamin B5:0.93mg
9.25%
Potassium:307.1mg
8.77%
Zinc:1.3mg
8.64%
Folate:30.29µg
7.57%
Calcium:65.17mg
6.52%
Vitamin B1:0.09mg
5.76%
Vitamin B12:0.32µg
5.29%
Vitamin B3:0.84mg
4.21%
Vitamin D:0.5µg
3.33%