Lemon & Passionfruit Pudding

Preheat your oven to 175oC or 350oF. Brush four small (150-200ml) ovenproof ramekins with melted butter.

Using an electric mixer, beat the coconut oil and maple syrup until smooth and well combined. Add the eggs, lemon juice and coconut cream and beat to combine. Stir in zest, vanilla and passionfruit pulp. Add coconut flour and gently stir to combine.

Spoon into ramekins. Bake for 30 minutes or until golden.