Coconutty Pudding
This is my families favorite desert. Shhhhh… don’t tell them it is good for them! It has lots of nourishing eggs, coconut milk and dates. What more could you want? It is equally good hot or cold so I like to make a double recipe and have some warm and some cold later on.
This is my adaptation of Thai Custard Pudding.
Coconutty Pudding
- 5 pastured eggs
- 1 cup coconut milk or coconut cream (I use this one with no additives Coconut Cream
) - 1/2 cup pitted dates packed (I usedDeglet, Pitted Dates
this time)(approx 4 oz by weight of mejool dates) - 1/8 tsp (pinch) Celtic Sea Salt
- 1 tsp vanilla extract
- 1/2 cup unsweetened Coconut Flakes
Preheat oven to 325.
I have made this in a vitamix and in a food processor. To make it in a blender you should probably soak the dates in hot coconut milk for a few hours or overnight first.
To make this in a vitamix put the dates and the coconut cream into the canister and blend on 5 till the dates are pulverized. To make in a food processor put the dates in and a little bit of the coconut milk. Add the coconut milk slowly as the dates are pulverized. If you add too much coconut milk at the start it will splash up and out of most food processors.
Add the eggs, salt and vanilla extract to the blender or food processor and process a short time till the mixture looks homogeneous. Select a bowl or other baking container that holds at least 1 qt of volume that you can set inside of another larger one. You do not want the container to be overly full. Put the coconut shreds into the smaller container and the pour the rest of the ingredients over them. Place the smaller container into the larger container and fill the larger container with water till it comes half way up the outside of the smaller container.
This is a double batch and too much for the container as I learned later.
Place this into the oven and bake for about 45 min or until a knife inserted into the center comes out clean. Serve warm or cold. It shouldn’t crack like this and it shouldn’t puff up so much over the top of the pan. I cooked it in too small a pan and so it ended up like this. Learn from my mistakes! It still was very tasty and had a lovely crunchy topping (I had to cook it extra long to get the center done because of the shape of the baking dish).
We had it with left over coconut cream poured over the top of the hot custard. You can see that in the top image. It was delicious! This was W’s reaction to seeing the pudding come out of the oven.
And this was J’s reaction to eating it. She was so intent on eating that she refused to pause to let me take a picture till the last bite.
We hope you like it as much as we do. After I made it I thought it would probably be good with some spices in it. Next time I’m going to add some cardamom and see what we think. If you make this and add some spices share it here! I would love to hear what you think of it.
You can make this leaving out the coconut if you want a smoother pudding.
Many of my blog posts contain affiliate links. Purchasing through an affiliate link allows me to keep blogging and sharing what I learn with you. It is a bit like leaving a tip for service and is very much appreciated. Thank You! -PattyLA
10 Comments
Leave a Comment
Follow Me
Advertisements
E-Mail updates of New Blog Posts
Archives
Books I Recommend
Hi Patty, in the photo, both portions are the coconutty pudding? It looks a little bit like oatmeal!
Your girls sure look excited about it. I love pudding, I am going to have to try this one.
It does look a bit like oatmeal. Yes both parts are the pudding. It is very thick and the top got very brown.
I’m wondering what’s the difference in the dates used?
Delget dates are a bit harder than medjool dates and so can be harder to blend up in recipes. With a vitamix this isn’t an issue but other appliances may have more of a problem. Also sometimes the delget dates can be very dried out and hard while I haven’t ever seen medjool dates dried out. The seem to be equally sweet. I just started using the delget dates (got them by mistake in a mail order) and was surprised that I liked them as much as the medjool in the finished products.
This looks delicious. I am trying it this weekend for sure!!!
Just tried this. It was too good (= I ate half of it myself already)…
I bet you could cut out some of the dates and add whole dried cranberries, for sweetness and a bit of a variation. I love the idea of the cardamom. Grated lemon or orange peel, or powdered and candied ginger, might make nice additions too. To be honest though, you could do tonnes of variations of your marvelous recipe! I think I’ll try over baking it too… that crust looks fabulous! Thank you for sharing.
Hi Maija,
You inspired me to make my own new variety of this tonight and I threw in some dried sour cherries. I can’t wait to try it!
Patty, I just made this! It is delicious without being overly sweet (I hate overly sweet)! My husband and daughter decided this is going in the breakfast rotation because they love their sweet breakfasts.
Thanks so much for another great GAPS & LOD recipe!
So glad you liked it! I have considered it for breakfast but sadly for me it still has too many carbs for that early in the day and well if I served it to my kids I would be unable to stop myself from eating it too.