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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 164.7
  • Total Fat: 13.7 g
  • Cholesterol: 170.0 mg
  • Sodium: 56.6 mg
  • Total Carbs: 6.0 g
  • Dietary Fiber: 0.3 g
  • Protein: 6.0 g

View full nutritional breakdown of Coconut Egg Pudding calories by ingredient
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Coconut Egg Pudding

Submitted by: MILLIEIVY

Introduction

This is pretty basic. You can add a lot more sugar if you want, but I wanted a very low sugar, not too sweet finish to my meal. The little bit of fresh mango adds a lot to the sweetness and texture of the dish. This is pretty basic. You can add a lot more sugar if you want, but I wanted a very low sugar, not too sweet finish to my meal. The little bit of fresh mango adds a lot to the sweetness and texture of the dish.
Number of Servings: 5

Ingredients

    Coconut Milk- 1 Cup (whole. I useThai Kitchen)
    Palm Sugar/Jaggery - I used 1.5 tbsp, but more would be lovely
    Egg- 4 whole
    Vanillia
    Cardamom



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Directions

Preheat oven to 350

Warm up the coconut milk and the sugar in a saucepan.

Stir in the sugar as it melts, and add the vanilla, cardamom.

In a bowl, whisk the eggs.
When the coconut mixture is warmed, and all combined, add slowly while whisking to the eggs.

Pour into ramekins and place in a roasting pan. Pour boiling water in the pan about halfway up the sides of the puddings.

Cook at 350 for 30-40 minutes

Remove from water, let cool a bit, and run a knife around the edge to release pudding onto dessert plates. Garnish with a few slices of mango.

Serves 5

Number of Servings: 5

Recipe submitted by SparkPeople user MILLIEIVY.






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