Coconut pudding with tropical guava coulis

Ingredients:

• 2 cups peeled and coarsely chopped fresh guava
• 1/4 tbsp. dried coconut without sugar
• 1 tbsp. plus 2 tbsp. sugar
• 3 eggs, separated into whites and yolks
• 1/4 cup premium wheat flour
• 1/4 cup freshly squeezed lime juice
• 1/8 tsp salt
• 1 cup of milk
• 3 tbsp. softened butter at room temperature
• 1 tbsp lime juice
• 6 sprigs of fresh mint

Preparation:

1. Preheat oven to 180°C.
   
   Lightly grease 6 ramekins (3/4 cup capacity) with 1 tablespoon of butter. Sprinkle the insides of the ramekins with 2 tablespoons of sugar. Roll the ramekins around to coat the entire inside with sugar. Place the ramekins in a large baking dish.
2. In a bowl, whisk together 3/4 cup sugar and the remaining 2 tablespoons (30 g) butter. Add the egg yolks one at a time, beating well after each addition. Fold in the flour. Gradually whisk in the lime juice. Don't worry if the mixture looks lumpy or falls apart. Add the salt, milk, and coconut and mix well.
3. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the yolk mixture in three additions. Do not overmix, or the mixture will become runny.
4. Divide the pudding mixture evenly among the ramekins and add enough hot water to reach halfway up the pan. Cover the ramekins with a sheet of parchment paper, greased well with butter or cooking spray.
   
   Bake until the puddings are fluffy and slightly firm when pressed, 30-35 minutes. Remove from the oven and place on a wire rack to cool slightly before serving.
5. To prepare the sauce: Puree the guava with the remaining 1/4 cup sugar and a tablespoon of lime juice for 2 minutes until smooth. Strain through a fine-mesh sieve.
   
   To serve, invert the ramekin with the warm pudding onto the center of a dessert plate. Holding the edges of the plate with your fingers and pressing the bottom of the ramekin with your thumbs to keep it from moving, shake it vigorously a couple of times to release the pudding from the ramekin.
   
   Place the plate on a flat surface and slowly remove the ramekin. Drizzle a little sauce over the pudding and place a sprig of mint in the center of each. Serve warm.