Coconut macaroni pudding recipe

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  • healthy
Cost RangeNot
Nutrition Per PortionRDA
Calories322 Kcal16%
Fat15 g21%

Pasta isn't just for savoury recipes - this is a twist on an old-fashioned classic with fresh raspberries and icing sugar.


  • 200g (7oz) macaroni
  • 4-5 lime leaves
  • 400g can coconut milk
  • 150ml (¼ pint) milk
  • 2 medium eggs
  • 60g (2oz) caster sugar
  • Frozen raspberries, defrosted, to decorate
  • Icing sugar, for dusting




  1. Set the oven to gas mark 4 or 180°C.
  2. Cook the macaroni in boiling water for about 10-12 mins or as directed on the packet, until it's just tender. Drain well and tip it into a gratin dish. Scatter the lime leaves evenly over the dish, partly covering them with macaroni.
  3. Lightly beat together the coconut milk, milk, eggs and sugar, then pour this mixture over the macaroni.
  4. Place dish in the centre of oven and bake for 30-40 mins, or until just set in the centre.
  5. Remove from the oven and decorate with the raspberries. Dust with icing sugar and serve straight away. (Not suitable for freezing).
Jessica Dady
Food Editor

Jessica Dady is Food Editor at GoodTo and has over 11 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodTo, Jessica has had the privilege of working alongside Future’s Test Kitchen to create how-to videos exclusively for GoodtoEat - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies