Preheat the oven to 180C/355F/Gas 4. Grease and flour six dariole moulds.
For the sponge
beat the butter and sugar together in a bowl until pale and fluffy.
Crack in the eggs
then add the sugar
then the butter
beating thoroughly between additions. Mix in the lime juice
lime zest
toasted coconut
and flour until the mixture comes together to form a smooth batter. Add a splash of milk if the mixture is too dry.
Spoon the sponge mixture into the prepared dariole moulds
then place into the oven and bake for 20-25 minutes
or until the sponge is golden-brown and cooked through (the sponge should be springy to the touch). Remove from the oven and set aside to cool.
For the custard
whisk the egg yolks and sugar together in a bowl until pale and creamy
then sieve in the flour and mix well until smooth.
Place the coconut milk and vanilla pod and seeds into a heavy-based pan and slowly bring to the boil over a medium-low heat. Remove the pan from the heat as soon as the mixture reaches the boil
then remove and discard the vanilla pod. Pour the coconut milk mixture over the egg and sugar mixture
whisking continuously until well combined.
Pour the custard mixture back into a clean pan and cook over a medium heat
stirring frequently for 4-5 minutes
or until the custard thickens enough to coat the back of a wooden spoon.
To serve
turn the sponge puddings out from their moulds and place onto shallow serving bowls. Spoon the custard over the sponge puddings and serve with dollops of whipped cream.
