Coconut Pudding

Prep:
|
Cook:
Unknown
Save
Coconut Pudding
Coconut Pudding

Ingredients

2 eggs

1 cup shredded unsweetened coconut - available in the health food store

¼ cup honey

1 cup water

No items found.

2 eggs

80 grams shredded unsweetened coconut

59 ml honey

237 ml water

No items found.
Rating
Rating
0.0
 / 5 
 (
0
 ratings)
You rated: 
Not rated yet
Dietary Therapies
SCD
mSCD
IBD-AID P2
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Vegetarian
Nut Free
Soy Free
Recipe PDF

Instructions

  • Preheat oven to 350°F (180°C).
  • Beat together eggs and honey. Set aside.
  • Boil exactly one cup (237 ml) water.
  • Pour boiling water into shredded coconut.
  • When coconut is moist (about 1 minute), combine wet coconut with egg and honey mixture. Mix thoroughly.
  • Pour the entire mixture into a nonstick loaf pan.
  • Bake in preheated 350°F (180°C) oven for ½ hour (the result should have a lovely golden color and the edges should be browned).
No items found.

Nutritional Info

Storage

Notes

The "pudding" will be in two layers - the eggy, flan-like custard on the bottom and the coconut (much like a macaroon) on the top.

This recipe was originally published in  
Used with permission from 
SCD Recipe

Comments

Somebody in the kitch - view from the back while preparing healthy foods. Cutting board with various healthy foodsPink Milkshake and fruits on a white table and pink backgroundWoman stirring in a pot with vegetables.on the stove

Support our Mission

Your donation will help us to enhance the well-being and health outcomes of patients with IBD.

Donate
Grain-Free
Text Link
Gluten-Free
Text Link
Dairy-Free
Text Link
Lactose-Free
Text Link
Vegetarian
Text Link
Nut Free
Text Link
Soy Free
Text Link
Desserts
Text Link
No items found.
No items found.
No items found.
No items found.