Coconut sponge puddings with mango and amaretto syrup

SERVES 4

80 gm melted butter, plus extra for greasing

4 eggs, separated

40 gm (1/2 cup) desiccated coconut

60 ml (1/4 cup) lime juice, plus lime cheeks to serve (optional)

70 gm (1/2 cup) self-raising flour

330 gm (11/2 cups) caster sugar

2 x 270ml coconut milk, plus extra to serve (optional)

90 gm (1/4 cup) honey

2 tbsp amaretto (we use Disaronno) Icing sugar, to dust

2 mangoes, cut into wedges, to serve

1 Preheat oven to 200°C. Grease four 600ml ovenproof ramekins (or bowls) and place in a deep-sided baking tray.

2 Combine butter, egg yolks, coconut, lime juice, flour, sugar and coconut milk in a blender and blend until smooth.

3 Whisk eggwhites and a pinch of salt in the bowl of a stand mixer fitted with a whisk attachment to soft peaks

(1-2 minutes), then fold into coconut mixture and divide among ramekins.

4 Carefully pour boiling water into the baking tray to reach halfway up the sides of the ramekins. Bake puddings until lightly golden and just set (15-18 minutes).

5 Meanwhile, combine honey and

60ml (¼ cup) water in a small saucepan over medium heat. Bring to a simmer then remove from heat and stir in amaretto; set aside to cool slightly.

6 Dust puddings with icing sugar, top with mango and drizzle over honey and amaretto syrup. Serve with lime cheeks and extra coconut milk.

Note To make one large pudding, use a 1-litre dish and bake until lightly golden and just firm on top (25 minutes).