Recipe Image
Carol Kicinski
Looking for a dessert that’s not so “vanilla”? These Coconut Pudding Cakes will bring a little bit of the tropics into your life – all while being gluten- and dairy-free!

Need a taste of the tropics? Try Coconut Pudding Cakes!

Author Byline Image   Sometimes when looking for a gluten-free dessert it helps to expand our horizons in terms of culture or countries. Thailand, for example, offers some very gluten-free-friendly options. After all, Thailand is a small country that doesn’t grow wheat, so their culinary culture is more rice-based.
   This recipe is not only naturally gluten-free, but dairy- and refined sugar-free as well.
   The cakes are a cross between a pudding and a cake. I feel they are best served warm with a big dollop of coconut cream, some toasted coconut flakes, and perhaps a couple of berries or mango chunks for color.
   To get the cream from the coconut milk, simply chill a can of good quality, full fat coconut milk in the fridge (or if you are impatient like me, in the freezer for a few minutes) and the cream will rise to the top and solidify. You simply
Gluten-Free Coconut Pudding Cakes
Serves 4
Coconut oil for preparing the ramekins
1 (13.66 ounce) can full-fat coconut milk, chilled
2 large eggs
½ cup coconut palm sugar
2 teaspoons pure vanilla extract
⅛ teaspoon kosher salt
½ cup white rice flour
4 tablespoons unsweetened coconut flakes
Berries or other fruit, optional
   Grease 4 (8-ounce) oven-proof ramekins with coconut oil. Position the oven rack to the middle. Preheat oven to 350°F.
   Scrape off about ½ cup of the cream from the top of the chilled coconut milk can, place in a bowl and refrigerate until time to serve the pudding cakes.
   Measure out 1 cup of the remaining coconut milk and pour into a mixing bowl. Whisk in the eggs, coconut sugar, vanilla, and salt. Sprinkle the rice flour over the mixture and whisk well. Divide the mixture between the prepared ramekins. Place in a baking sheet large enough to hold them with some extra room and pour enough very hot water into the baking dish to come halfway up the sides of the ramekins. Carefully place in the preheated oven and bake for 30 minutes or until the pudding cakes are set.
   While the cakes are baking, toast the coconut flakes by placing them in a dry skillet and cook over medium heat, stirring frequently, until fragrant and browned, about 5 minutes.
   Serve the pudding cakes warm, topped with a dollop of coconut cream, toasted coconut flakes and fruit, if desired.
scrape it off and store in the fridge for when the cakes are ready to serve. Use the coconut milk left after removing the cream to make the cakes.
   Recipe notes: I used organic coconut palm sugar to make this recipe refined sugar-free. As
always, make sure the vanilla extract you use is pure – not imitation, which could contain gluten. For even more coconut flavor you can add a teaspoon of coconut extract, just make sure it’s gluten-free!