• Pineapple, lime and coconut delicious (Emma Galloway)

This tropical take on Australia’s much loved lemon delicious pudding sees finely diced pineapple, coconut and zesty lime take centre stage. #BringBackTheClassics

Serves
6

Preparation

15min

Cooking

30min

Skill level

Easy
By
Average: 3.5 (27 votes)
Yum

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

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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.

Feeling nostalgic? We want you! For the month of November, SBS Food is asking food lovers far and wide to get creative by putting a multicultural twist or your creative spin on an Australian classic... Welcome to #BringBackTheClassics - enter now!