Blueberry Pudding Cake
Ingredients:
- Virgin Coconut Oil, melted - 4 T plus more for greasing dish
- coconut milk - 1 cup minus 1T
- lime OR lemon juice - 1 T
- sugar, divided - 3/4 cup
- shredded cococonut, toasted (sweetened or unsweetened) - 1/4 cup
- eggs, seperated - 3 whole plus 1 extra white
- flour - 1/3 cup
- salt - pinch
- blueberries - 1 1/2 cup
- zime zest - 1 T
Instructions:
In a bowl, combine coconut milk and lime juice (let it curdle). In a food processor, grind together ½ cup sugar and toasted coconut.
In a food processor, combine coconut oil, coconut milk, coconut sugar, egg yolks, flour and salt, purée until smooth. Pour batter into a bowl. Stir in the blueberries and lime zest; set aside.
In a second bowl, beat 4 egg whites until they hold soft peaks, sprinkle in ¼ cup sugar while beating until the whites hold stiff peaks.
Gently fold egg whites into the batter.
Pour batter into a 8 x 8 inch greased (with coconut oil) glass baking dish and place the dish in a baking pan large enough to hold it comfortably. Add enough warm water to the baking pan to come to within an inch of the top of the dish. Carefully place in the oven. Bake in a preheated 325 degree oven for 50 minutes or until the top is golden brown and the center is just set but slightly jiggles.
Remove from oven. Cool completely on a cooling rack, cover with plastic wrap, place in refrigerator until chilled, at least 3 hours, before serving. If desired serve with whipped cream.
Will keep in the refrigerator for 2 - 3 days.
