Ingredients:
1 can good-quality coconut milk (do not shake can-after opening, remove 4 dollops of the cream on top and reserve in refrigerator)
2 eggs
Pinch of salt
1/2 cup brown rice flour
1 teaspoon coconut extract
1 teaspoon vanilla extract
3 Tablespoons agave nectar
TOPPING:
4 dollops of coconut cream (reserved)
2-3 Tablespoons dry shredded coconut
Oil to grease the ramekins
Directions:
Preheat oven to 375F. Toast shredded coconut 4-6 minutes or until golden in color. Remove and set aside to cool.
Place 1 cup coconut milk in a mixing bowl. Crack in the eggs, and add a pinch of salt. Beat well with a fork or whisk until smooth (30 seconds to 1 minute).
Sprinkle the rice flour over and beat until smooth.
Add the extracts plus the agave. Beat until smooth.
Grease 4 ramekins (individual baking dishes) with a few drops of cooking oil (or you can use butter). Ladle the batter into these ramekins, filling to 3/4 full.
Place ramekins inside a long baking dish. Pour some water into this dish so that it reaches 1/3 to 1/2 up the sides of the ramekins.
Place carefully in the oven. Bake at 375 degrees for 30 – 35 minutes, or until pudding/cakes are set. A fork inserted into the center should come out clean.
To serve pudding cakes, either leave them in the ramekins, or loosen with a knife and remove by turning upside-down over serving plates. Add a dollop of the coconut cream and a sprinkling of toasted coconut, if desired.
Makes 4 servings
This recipe was inspired in whole or in part by About.com
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