Coconut Pudding Cake Recipe – Thai Special
Discover the delightful taste of Thai coconut pudding cake, a beloved dessert that combines the creamy richness of coconut milk with a soft, cake-like texture. This traditional Thai treat is naturally gluten-free and offers a comforting balance of sweetness and coconut flavor. Whether enjoyed warm or chilled, it’s a versatile dessert that can be served on its own or paired with tropical fruits. Perfect for those seeking a taste of Thailand’s vibrant culinary heritage.
- Prep Time10 min
- Cook Time30 min
- Total Time40 min
Coconut Pudding Cake Ingredients :
- 1 can (13.5 ounces) good quality coconut milk
- 2 large eggs
- Pinch of salt
- 1/2 cup rice flour (available at Asian/Chinese food stores)
- 1 teaspoon coconut extract
- 1 teaspoon pure vanilla extract
- 1/4 cup sugar, adjust to taste
- 4 dollops of coconut cream or thick coconut milk (from the top of the can), whipped cream, or ice cream
- 2 to 3 tablespoons shredded coconut, dry toasted (see toasting instructions at the end of the recipe)
- Description: This recipe calls for coconut milk, eggs, salt, rice flour, coconut extract, vanilla extract, sugar, coconut cream or whipped cream, and toasted shredded coconut.
How to Make Coconut Pudding Cake
In a mixing bowl, pour 1 cup of coconut milk. Crack the eggs into the bowl and add a pinch of salt. Whisk well with a fork or whisk until smooth, about 30 seconds to 1 minute.
Sprinkle the rice flour over the mixture and whisk until smooth.
Stir in the coconut extract, vanilla extract, and sugar until well combined and smooth.
Taste the batter for sweetness and add more sugar if desired.
Grease 4 ramekins (individual baking dishes) with a few drops of cooking oil or butter. Pour the batter into the ramekins, filling them up to 3/4 full.
Place the ramekins inside a large baking dish (like one used for lasagna). Pour enough water into the baking dish to reach about 1/3 to 1/2 up the sides of the ramekins.
Carefully place the baking dish in the oven. Bake at 375°F for 30 to 35 minutes, or until the pudding cakes are set. Insert a fork into the center to check if it comes out clean.
Serving the Pudding Cakes:
You can serve them directly in the ramekins or loosen them with a knife and invert them onto serving plates. Top each with a dollop of coconut cream, whipped cream, or ice cream, and sprinkle with toasted coconut if desired. Note that if your coconut milk or cream has been refrigerated and hardened, it will melt over the warm pudding, enhancing its flavor.
To Make Toasted Coconut:
Heat the shredded coconut in a dry pan over medium heat, stirring continuously until it turns golden brown and fragrant. Remove the toasted coconut from the pan immediately to prevent over-toasting
Recipe Notes
For a richer flavor, use full-fat coconut milk.
Ensure the cake is fully set before serving; it should have a firm yet moist texture.
Top with toasted coconut flakes or fresh mango slices for added texture and flavor.
This dessert can be made ahead and refrigerated for up to two days.
Serve warm for a comforting treat or chilled for a refreshing experience.
