Pineapple, lime & coconut delicious pudding

Channeling the Splice, grab your spoon and going digging for delicious in this gluten-free dessert.

Ingredients

• 1 cup finely diced fresh pineapple
• 150 g butter, melted and cooled slightly
• ¼ cup (35 g) brown rice flour
• ¼ cup (25 g) gluten-free cornflour
• 1 tsp gluten-free baking powder
• ¾ cup (150 g) unrefined raw sugar
• ⅓ cup (25 g) desiccated coconut
• finely grated rind of 1 lime
• 1 cup (250 ml) whole milk or unsweetened almond milk
• ⅓ cup (80 ml) lime juice
• 4 free-range eggs, separated
• unrefined icing sugar, to dust

Instructions

Preheat oven to 180°C. Lightly grease 6 x 1 cup capacity ovenproof ramekins or bowls, then place into a deep oven tray. Evenly divide pineapple between ramekins/bowls. Put the jug on to boil.

Sift brown rice flour, cornflour and baking powder into a large bowl. Add sugar, coconut and lime zest, whisk to combine. In a smaller bowl, whisk butter, milk, lime juice and egg yolks. Pour into dry ingredients and whisk to form a smooth runny batter. Using a whisk and a clean bowl or stand mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Gently fold whites into the batter then transfer to prepared ramekins/bowls. Pour boiling water into the oven tray to come halfway up the sides of the ramekins/bowls, transfer to the oven and cook on the middle shelf 25-30 minutes or until risen and golden. Remove from the oven and serve dusted with a little icing sugar. 

Note

• You can find brown rice flour at selected supermarkets and healthfood stores.

Photography, styling and food preparation by Emma Galloway.

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Channeling the Splice, grab your spoon and going digging for delicious in this gluten-free dessert.