Gluten Free Coconut Pudding Cakes

Gluten Free Coconut Pudding Cakes

Sometimes when looking for a gluten free dessert it helps to expand our horizons in terms of culture or countries. Thailand for example offers some very gluten free friendly options. After all, Thailand is a small country that doesn’t grow wheat so their culinary culture is more rice based.

This Gluten Free Coconut Pudding Cakes recipe is not only naturally gluten free but dairy and refined sugar free as well.

The cakes are a cross between a pudding and a cake. I feel they are best served warm with a big dollop of coconut cream, some toasted coconut flakes, and perhaps a couple of berries or mango chunks for color.

To get the cream from the coconut milk, simply chill a can of good quality, full fat coconut milk in the fridge (or if you are impatient like me, in the freezer for a few minutes) and the cream will rise to the top and solidify. You simply scrape it off and store in the fridge for when the cakes are ready to serve. Use the coconut milk left after removing the cream to make the cakes.

Recipe notes: I used Wholesome Sweeteners Coconut Palm Sugar, Thai Kitchen Organic Coconut Milk, Erawan White Rice Flour, and unsweetened coconut flakes. As always make sure the vanilla extract you use is pure – not imitation which could contain gluten. For even more coconut flavor you can add a teaspoon of coconut extract, just make sure it’s gluten free!

Gluten Free Coconut Pudding Cakes Recipe

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Gluten Free Coconut Pudding Cakes
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Gluten Free Coconut Pudding Cakes

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Servings: 4 people
Calories: 209kcal
Author: Gluten Free & More


  • Coconut oil for preparing the ramekins
  • 1 (13.66 ounce) can full fat coconut milk, chilled
  • 2 large eggs
  • ½ cup coconut palm sugar
  • 2 teaspoons pure vanilla extract
  • 1/8 teaspoon kosher salt
  • ½ cup white rice flour
  • 4 tablespoons unsweetened coconut flakes
  • Berries or other fruit optional


  • Grease four 8-ounce oven-proof ramekins with coconut oil. Position the oven rack to the middle. Preheat oven to 350 degrees.
  • Scrape off about ½ cup of the cream from the top of the chilled coconut milk can, place in a bowl and refrigerate until time to serve the pudding cakes.
  • Measure out 1 cup of the remaining coconut milk and pour into a mixing bowl. Whisk in the eggs, coconut sugar, vanilla, and salt. Sprinkle the rice flour over the mixture and whisk well. Divide the mixture between the prepared ramekins. Place in a baking sheet large enough to hold them with some extra room and pour enough very hot water into the baking dish to come up half way up the sides of the ramekins. Carefully place in the preheated oven and bake for 30 minutes or until the pudding cakes are set.
  • While the cakes are baking, toast the coconut flakes by placing them in a dry skillet and cook over medium heat, stirring frequently, until fragrant and browned, about 5 minutes.
  • Serve the pudding cakes warm, topped with a dollop of coconut cream, toasted coconut flakes and fruit if desired.


Nutrition Facts
Gluten Free Coconut Pudding Cakes
Amount Per Serving
Calories 209 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g15%
Cholesterol 81mg27%
Sodium 145mg6%
Potassium 72mg2%
Carbohydrates 35g12%
Fiber 1g4%
Sugar 13g14%
Protein 4g8%
Vitamin A 120IU2%
Calcium 12mg1%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Berries Cake Coconut Coconut Sugar Corn Free Dairy Free Pudding Thai
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  1. theresa
    January 11, 2015

    Coconut pudding

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