Coconut macaroni pudding Recipe

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4 - 6



Nutrition per portion

Calories 322 kCal 16%
Fat 15g 21%

Pasta isn’t just for savoury recipes – this is a twist on an old-fashioned classic with fresh raspberries and icing sugar.


  • 200g (7oz) macaroni
  • 4-5 lime leaves
  • 400g can coconut milk
  • 150ml (¼ pint) milk
  • 2 medium eggs
  • 60g (2oz) caster sugar
  • Frozen raspberries, defrosted, to decorate
  • Icing sugar, for dusting


  • Set the oven to gas mark 4 or 180°C.

  • Cook the macaroni in boiling water for about 10-12 mins or as directed on the packet, until it’s just tender. Drain well and tip it into a gratin dish. Scatter the lime leaves evenly over the dish, partly covering them with macaroni.

  • Lightly beat together the coconut milk, milk, eggs and sugar, then pour this mixture over the macaroni.

  • Place dish in the centre of oven and bake for 30-40 mins, or until just set in the centre.

  • Remove from the oven and decorate with the raspberries. Dust with icing sugar and serve straight away. (Not suitable for freezing).

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