Ingredients

Serves 6

1 cup self-raising flour
¼ cup CSR smart white sugar
¾ cup shredded coconut
⅔ cup light coconut milk
1 egg
80g butter, melted, cooled
Pure icing sugar, to serve
 
Sauce
¼ cup CSR smart white sugar
2 tsp cornflour
1 tsp custard powder
½ cup skim milk
2 lemons, juiced
3 passionfruit, halved


Method

Preheat oven to 180°C.
Grease 6 one cup soufflé dishes and place on a baking tray.
Sift flour into a bowl. Stir in sugar and coconut. Whisk coconut milk, egg and butter together in a jug. Pour into flour mixture. Gently stir until combined. Spoon into prepared dish. Smooth the surface.

To make sauce: Combine sugar and cornflour in a bowl. Sprinkle over pudding.
Combine milk and 1/3 cup lemon juice (don't worry if mixture looks curdled) in a small saucepan. Cook, stirring, over medium heat until mixture comes to the boil. Remove from heat and stir in passionfruit pulp. Pour hot lemon mixture over the back of a large metal spoon, over pudding. Bake for 35 to 40 minutes or until a skewer inserted halfway into pudding comes out clean.
Dust with icing sugar and serve immediately.