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Ginger and Coconut Puddings

Lisa Faulkner

Prep 20 mins

Cook 15 mins

Total 35 mins

Makes 8

These ginger and coconut puddings have a tropical touch and always go down a treat.


  • 1tsp icing sugar mixed with a pinch of ground ginger
  • 6 pieces stem ginger, finely chopped plus 3 tbsp of the Agave Nectar
  • 75g coconut oil, melted
  • 200ml warm water
  • 1 inch of fresh ginger, grated
  • ½ tsp ground ginger
  • ½ tsp allspice
  • 175g self-raising flour
  • ½ tsp baking powder
  • ¾ tsp bicarbonate of soda
  • 2 eggs
  • 100g light muscavado sugar


  1. Preheat oven to 180 and grease 8 darial moulds and then dust with a mixture of icing sugar and ground ginger.
  2. Melt the coconut oil with the stem ginger nectar in a pan until simmering, then add the warm water
  3. Sieve the flour into a large bowl, then add the sugar, fresh ginger, ground ginger, allspice, baking powder and bicarbonate of soda and mix thoroughly.
  4. Stir in the eggs and coconut oil mixture and whisk with an electric hand whisk until smooth. Fold in the chopped stem ginger.
  5. Divide between the moulds, making sure they are no more than 2/3 full then place on a baking sheet and cook for approximately 13-15 minutes. The puddings will have risen, so level out the tops with a knife and then turn out and serve with custard or cream.