Coconut Pudding Cake

Name: Coconut Pudding Cake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8 servings
Cuisine: Thai
Ingredients: 1 (13 1/2-ounce) can good quality coconut milk; 2 large eggs; Pinch of salt; 1/2 cup rice flour, available at Asian food stores; 1 teaspoon coconut extract; 1 teaspoon pure vanilla extract; 1/4 cup granulated sugar, more to taste; 4 dollops coconut cream; 2 to 3 tablespoons shredded coconut, dry toasted

A healthy, gluten-free coconut pudding cake, low in fat and sugar, provides a simple and satisfying dessert.

⭐ 4.1 (35 reviews) Prep: 10 minCook: 30 minTotal: 40 minYields: 8 servings

Category Tags:

Dessert

Cuisine Tags:

Thai

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Instructions

Preheat the oven to 375 F.
Combine 1 cup coconut milk, eggs, and a pinch of salt in a bowl; beat until smooth.
Add rice flour, then beat until smooth.
Incorporate extracts and sugar, beating until smooth.
Taste batter and adjust sugar as desired.
Grease 4 ramekins and fill 3/4 full with batter.
Place ramekins in a baking dish, adding water to reach 1/3 to 1/2 up their sides.
Bake for 30-35 minutes, or until a fork inserted into the center comes out clean.
Serve warm, optionally topped with coconut cream or toasted coconut.
To toast coconut, dry-fry over medium heat, stirring until golden brown, then remove from pan.

Nutritional Info (per serving)

Calories: 216 kcal

Carbohydrate: 22 g

Cholesterol: 47 mg

Fiber: 0 g

Protein: 3 g

Saturated Fat: 11 g

Sodium: 50 mg

Sugar: 12 g

Fat: 14 g

Unsaturated Fat: 0 g