Coconut Egg Pudding
- Minutes to Prepare:
- Minutes to Cook:
- 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 lovelyEgg- 4 wholeVanilliaCardamom
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.
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.
Nutritional Info 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
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