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Coconut and Lemon Curd Crumble

Prep Time

Cooking Time

Serves

4

Coconut and Lemon Curd Crumble

This dessert splits into two layers in the oven; a smooth, creamy, tangy, lemon curd at the bottom and a light, spongy pudding at the top. Sprinkle over some crunchy coconut crumble and you’re a scoop of ice cream away from lemon heaven. As if by some kind of sweet fate, the caster sugar that this silky smooth pud cries out for, just happens to be the same colour as it’s inspiration; Natura Golden Caster Sugar. It’s fine texture means it dissolves quickly ensuring a velvety texture, and it’s unrefined, natural bronze colour adds heaps of flavour. Just like a lemon without its zest, sugar with all its colour stripped from it, sadly, doesn’t taste like much so make sure you get the Natura Sugars Golden Caster Sugar with all the tasty parts still in it! 
 

What you will need

Coconut Crumble

Lemon Curd Pudding

  • 220g + 110g 85g Natura Golden Caster Sugar
  • Finely grated zest of 1 large lemon
  • 4 eggs, separated
  • 90g butter, melted
  • 70g cake flour
  • 1 tsp baking powder
  • 300ml coconut milk
  • 125ml freshly squeezed lemon juice
     
  • Vanilla ice cream, to serve
     

Method

Preheat the oven to 180C. Make the crumble by combining all the ingredients together. Spread on a lined baking sheet and bake for 15 minutes or until golden brown. Set aside to cool. 
To make the pudding, butter a 25cm pudding bowl or casserole dish with butter. In a mixing bowl, rub 220g of the sugar and the lemon zest together with your fingertips to release the oils from the zest – it should be very fragrant. Add the egg yolks and beat with an electric whisk until light and creamy. Add the melted butter, sifted cake flour and baking powder to form a batter then mix in the coconut milk and lemon juice. 
Whip the egg whites until soft peaks form then gradually add the remaining 110g caster sugar to form a glossy meringue. Whisk half the meringue into the lemon curd mixture then fold the rest in gently. Pour into the prepared dish and place inside a larger roasting tin. Fill the roasting tin with boiling water so it comes halfway up the sides of the dish then bake in the oven for 20 minutes until the top just sets. Sprinkle over the coconut crumble and allow to cool in the bain marie for 5 minutes before serving with ice cream. 

Recipe by Katelyn Allegra

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