Magic Blueberry Lime Coconut Custard Pudding Cake

By charlotteh371

Ingredients

• 4 tablespoons Kelapo Virgin Coconut Oil, melted, plus more for greasing dish
• 1 cup coconut milk minus 1 tablespoon, plus 1 tablespoon lime juice (or lemon juice or cider vinegar)
• 3 /4 cup sugar, divided
• 1/4 cup shredded coconut, toasted (sweetened or unsweetened, entirely up to you)
• 3 eggs, separated, plus one extra white (extra white not necessary, but I like adding it for more fluff)
• 1 /3 cup all-purpose flour
• Pinch salt
• 1 1/2 cup blueberries
• 1 tablespoon grated lime zest

Preparation

Step 1

Combine the coconut milk with the cider vinegar or lime juice..let it curdle. Grind ½ cup of the sugar and toasted coconut together in a food processor or blender. Set both aside. Preheat the oven to 325°F. Grease an 8- inch square ceramic or glass baking dish or a deep dish pie plate with Kelapo coconut oil.
2.Put the coconut oil, coconut buttermilk, the ½ cup of coconut sugar, the egg yolks, flour, and salt in a blender or food processor and purée until smooth. Pour the batter into a bowl. Stir in the blueberries and lime zest and set aside.
3.In a separate bowl, beat the 4 egg whites until they hold soft peaks, then sprinkle in the remaining ¼ cup sugar while beating until the whites hold stiff peaks.
4.Fold the whites into the batter, gently but thoroughly.
5.Turn the batter into the prepared dish and put 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 or so of the top of the dish. Transfer carefully to the oven and bake until the top is golden brown and the center is just set but slightly jiggly, about 50 minutes.
6.Remove the cake from the oven and cool the dish completely on a rack, cover with plastic wrap, then refrigerate until chilled, at least 3 hours, before serving. This will keep in the refrigerator for 2 or 3 days. Serve with whipped cream, if desired.