Lemon & Passionfruit Pudding

Serves 4

Prep 15 mins

Cook 30 mins

2 tbs coconut oil 4 tbs maple syrup 2 eggs 1 large lemon, zest and juice 1/2 cup coconut cream 1/2 tsp vanilla extract 2 passionfruit, pulped 1/4 cup McKenzie's Coconut Flour

Step 1

Preheat your oven to 175°C. Brush four small (150-200ml) ovenproof ramekins with melted butter.

Step 2

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.