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    Coconut Cream with Warm Blueberry Sauce

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    Coconut Cream with Warm Blueberry Sauce

    • Preparation time: 35 minutes
    • Cooking time: 1 hour plus chilling
    • Total time: 1 hour 35 minutes 60 minutes 35 minutes

    Serves: 8


    • Blueberry sauce
    • 1 small cinnamon stick
    • 1 bay leaf
    • 5 black peppercorns
    • 1 lemon
    • 400g blueberries
    • 1 tsp arrowroot
    • Coconut Creams
    • 115g caster sugar
    • 4 medium eggs
    • 4 medium egg yolks
    • 8 tbsp unrefined caster sugar
    • 565ml single cream
    • 600ml coconut milk


    1. Preheat the oven to 150°C,gas mark 2. Lightly oil 8 x 150ml cups, mini-pudding basins or soufflé dishes. Cut out 8 small discs of greaseproof paper and place them at the bottom of each cup. Lightly oil and set aside.
    2. Beat together the eggs and egg yolks and strain into a large bowl. Mix in the sugar. Bring the cream to the boil in a pan. Remove from the heat and slowly stir into the eggs. Thoroughly beat the coconut milk before mixing into the egg custard. Divide between the cups and set in a deep roasting tray. Pour boiling water into the tray to halfway up the sides of the cups. Cover the tray with a baggy cap of foil. Make sure this does not touch the puddings. Bake for 1 hour or until just set. Their middles should still wobble slightly. Remove and allow to cool, then chill.
    3. Meanwhile, make the blueberry sauce. Place the sugar, cinnamon, bay leaf and peppercorns in a small non-corrodible saucepan. Using a potato peeler, finely pare 3 strips of lemon peel and add to the sugar with the juice of half the lemon. Place over a low heat and stir occasionally until the sugar has dissolved. Simmer for 3 minutes. Wash the blueberries and add to the sugar syrup. Cook gently for another 3 minutes then remove the berries with a slotted spoon and allow the juice to cool. Put 1 tsp of arrowroot in a small bowl and slowly stir in the blueberry juice so that it forms a smooth liquid. Return to the pan with the lemon zest, spices and bay leaf. Bring up to the boil and continue to stir until it thickens, then return the blueberries. It can now be set aside until you are ready to serve.
    4. Remove the spices and reheat the blueberry sauce. Invert each cold pudding on a separate plate. Spoon the warm sauce around each one and serve immediately.

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