Coconut Pudding Cake

           Desserts, Intermediate, Recipes
Coconut Pudding Cake
2 votes, 4.00 avg. rating (80% score)

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