2cupscoconut creamor plant-based milk (soy, almond, coconut or oat)
1/2cupplain flour
1cupdesiccated coconut
1tablespoonchia seeds
3/4cupcaster sugar
100mloilI used rice bran oil, you could use vegetable oil as long as it’s with no strong flavor
4free-range eggs
1cuppitted cherriesI used sour cherries
Zest of a small lime
Optional: cherry syrup
Instructions
Warm coconut cream in a small saucepan. DO NOT boil.
Add oil to coconut cream and let the mixture cool a little.
In a large mixing bowl, add all the dry ingredients and use a large spoon to combine them.
Add eggs to the dry ingredients, followed by oil and coconut cream. Whisk to mix until there are no lumps.
Add cherries to mixture and stir to combine well, pour into a greased baking dish (about 8 cups capacity, or a 20cm square baking tin).
Sprinkle lime zest evenly and bake in a moderate oven (190°C or gas mark 5) for 45 minutes or until set.
Serve warm with cherry syrup, or fresh fruits. Enjoy!
Notes
If you plan to use cherry syrup, reduce the amount of caster sugar to half a cup.
You could also omit the oil and exclude chia seeds, reducing the desiccated coconut to half a cup. But I’d keep the coconut cream so there’s enough fat content so the pudding is still moist and holds together well.
If the custard pudding didn’t set at 45 minutes, set your timer and check again at another 3 minutes. Don’t leave it too long in the oven otherwise, the top of the pudding may get too dry.