Bill Granger’s Lime and Coconut Delicious Recipe

Name: Bill Granger's Lime and Coconut Delicious Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 60 grams butter; 200 grams caster sugar; zest and juice of 4 limes (80ml); 3 eggs (separated); 125 grams self-raising flour; 4 Tbsp desiccated coconut; 300 ml whole milk; icing sugar to dust; cream to serve

Baking · Desserts · Fruit desserts · Recipes

BySam Linsell Last Updated onJuly 2, 2026

44 Comments

Bill Granger's lime and coconut delicious

This lime and coconut delicious pudding is one of those desserts that earns its name. The sponge rises to the top as it bakes, leaving a zesty, creamy lime custard pooled underneath. It is light, tangy, and works just as well in summer as it does on a cold winter’s evening.

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The recipe comes from the late Bill Granger, the Australian chef and restaurateur who was known for his fresh, clear flavours and his way with ingredients that feel both relaxed and considered. Bill’s cooking sits in that sweet spot between comfort food and something a little bit special, and this pudding is a perfect example of it

What Is a “Delicious” Pudding?

A “delicious” pudding is a self-saucing baked dessert, sometimes called a lemon delicious or lemon surprise pudding in its most classic form. The magic is in the method. As the batter bakes in a water bath, it separates into two distinct layers: a light sponge on top and a soft, saucy custard beneath. You get two textures and two experiences in a single spoonful, and it never gets old.

Bill’s version swaps the usual lemon for lime and adds desiccated coconut to the batter, which gives the sponge a subtle tropical character without taking it too far from its classic roots.

Why I Love This Recipe

I am not usually a big coconut fan in baking, but this recipe won me over completely. The coconut is subtle enough that it does not dominate, it just adds a faint nuttiness and texture to the sponge that complements the sharp lime perfectly. The result is comforting and fresh at the same time, which is a difficult balance to get right.

One small adjustment I make is using low-fat or skim milk rather than whole milk. It works perfectly well and I have never noticed a difference in the final texture. If you prefer whole milk, use it.

Tips for the Best Lime and Coconut Delicious

Use fresh limes. The juice and zest are both essential here, and bottled lime juice will not give you the same bright, sharp flavour.

Do not skip the water bath. Sitting the baking dish or ramekins in a tray of boiling water is what creates the custard layer underneath. Without it, the pudding will bake through evenly and you will lose that soft, saucy base.

Fold the egg whites in gently. Whisking the egg whites separately and folding them into the batter at the end is what gives the sponge its light, airy texture. Do not rush this step and do not overmix.

Make the batter just before baking. The egg whites begin to lose their volume if the batter sits, so it is best to get it into the oven as soon as it is assembled. If you want to prep ahead, you can whisk the batter up to step three and store the unbeaten egg whites separately in the fridge, then complete the recipe just before serving.

When you hear what the prize up for grabs is, you will see why I dove right into my kitchen with the ingredients they sent me and whipped up this delicious dessert.

Individual Ramekins vs a Large Dish

You can make this in four individual buttered ramekins or in a single 1-litre ovenproof dish. The individual ramekins are a lovely way to serve this as a dinner party dessert and they bake in 20 to 25 minutes. The large dish takes 40 to 45 minutes. Either way, serve it warm with a dusting of icing sugar and cream on the side.

For more recipes in a similar spirit, take a look at my best-ever baking recipes and 10 best cake recipes. If you enjoy a self-saucing style dessert, my plum tarte tatin is another favourite worth trying.

FAQs for lime and coconut delicious pudding

Can I make this pudding in advance?

This pudding is best made and served immediately, while the sponge is still light and the custard underneath is warm. If you want to get ahead, prepare the batter up to step three and keep the unbeaten egg whites in a separate bowl in the fridge. Complete the recipe from step four just before you are ready to bake. Allow the bowls to come back to room temperature first.

Can I use lemon instead of lime?

Yes. A classic lemon delicious pudding works on exactly the same principle and is equally delicious. Use the same quantity of juice and zest, simply swapping lemon for lime. You can also leave out the desiccated coconut if you prefer a more traditional version.

Can I use coconut milk instead of regular milk?

A reader noted that substituting coconut cream diluted to the same consistency as whole milk works well and gives a slightly firmer custard layer. It is a good option if you want a more pronounced coconut flavour or do not have regular milk on hand.

Do I have to use a water bath?

Yes. The water bath, known as a bain-marie, is essential to this recipe. It regulates the heat around the pudding and allows the custard layer to set gently without scrambling. Without it, the pudding will bake through and you will not get the soft, saucy base that makes this dessert what it is.

Why did my pudding not separate into layers?

The most likely cause is overmixing when folding in the egg whites, which deflates them and collapses the batter. Make sure you fold gently and only until just combined. Another possibility is that the oven temperature was too high, which can cause the whole pudding to set before the layers have a chance to separate.

Can I freeze this pudding?

No. This pudding is not suitable for freezing. The custard layer can split on thawing and the sponge loses its texture entirely. Make it fresh and serve it on the day.

Recipe | serves 6 – 8 (depending on the size of the ramekins)

Prep Time:15

Cook Time:25

Total Time:40

Ingredients

60 grams butter
200 grams caster sugar
zest and juice of 4 limes 80ml
3 eggs separated
125 grams self-raising flour
4 Tbsp desiccated coconut
300 ml whole milk
icing sugar to dust
cream to serve

Instructions

Preheat the oven to 180°C (350°F). Using an electric whisk, cream the butter and sugar until light and fluffy.
Add the lime zest, lime juice, and egg yolks and mix to combine.
Add the flour and desiccated coconut, mix again, then pour in the milk and mix to a smooth batter.
In a clean bowl, whisk the egg whites until they reach soft peaks, just before they become stiff. Gently fold one spoonful of the whites into the batter to loosen it, then carefully fold in the remaining egg whites until just combined. Do not overmix.
Pour the mixture into four individual buttered ovenproof ramekins or a single buttered 1-litre ovenproof dish. Place in a deep baking tray and pour boiling water into the tray to come halfway up the sides of the dish or ramekins.
Bake for 20 to 25 minutes for individual puddings, or 40 to 45 minutes for the large dish, until golden and set on top.
Dust with icing sugar and serve warm with cream.

Notes

The key to the two-layer texture is a gentle hand when folding in the egg whites and a water bath in the oven. Do not skip either step. For a stronger coconut flavour, substitute the milk with coconut cream diluted to the same consistency as whole milk.

Storage: Store any leftovers covered in the fridge for up to 3 days. The sponge will soften over time, so this is best eaten fresh.

Reheating: Reheat gently in the microwave or in the oven at 160°C (325°F) until just warm.

Freezing: Not suitable for freezing. The custard layer can separate on thawing.

Author: Sam Linsell

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Sam Linsell

Sam Linsell is a trained chef, cookbook author, recipe developer, food photographer, food stylist and food videographer based in Cape Town, South Africa. Sam has created recipes and digital content for her award-winning food blog Drizzleanddip.com since 2010.