* Preheat the oven to 160ºc. Grease 4 x 300ml baking dishes or a 1.2L baking dish. Place butter, 150g sugar and egg yolks in a bowl and whisk for 5 minutes or until thick and pale.* Add lemon zest and juice and whisk to combine (the mixture will appear curdled). Fold in flour and coconut milk in 2 alternate batches until completely combined.* In a separate bowl, whisk the egg whites with a pinch of salt and remaining 70g sugar until stiff peaks form. Fold one-quarter egg white mixture into the lemon batter to loosen, then fold in remaining egg white mixture. Divide among prepared dishes, then arrange dishes in a large roasting pan. Pour enough boiling water to come halfway up the sides of the dishes. Bake for 25-30 minutes for individual puddings or 45 minutes for 1 pudding, or until risen and just firm to touch. * Dust puddings with icing sugar and serve with cream.