Coconut Pudding (SCD & GFCF)

Straightforward and easy to make, requiring minimal prep work, the result is a sweet and light dessert. This recipe is originally from SCD Recipes, which you can find also in my blogroll. When I first found the recipe, a couple of years ago, there was no set baking time; only “until set and golden”! Carefully watching and timing it to see how long it took, I reached the conclusive baking time of 1 hour and 20 minutes.

When you check the original recipe now on the website, the instructions state that it takes about half an hour, which I have taken into consideration in the instructions. For me, the pudding has never finished in 30 minutes, but geographical location, altitude, and what kind of oven being used are probably all factors. As I may have mentioned before, I use an electric oven.


2 eggs
1/4 cup honey
1 cup unsweetened and unsulphured coconut flakes
1 cup hot water


  1. Preheat oven to 350ºF and line a loaf or baking pan with parchment paper. Mix the eggs and honey together in a small bowl.
  2. In a separate bowl, add the coconut flakes, and pour the hot water over it. Set for about 1 minute, until the coconut flakes are moist. Pour in the eggs and honey mixture, mixing thoroughly.
  3. Pour the batter into the pan and bake for 30 minutes to 1 hour and 20 minutes, or until the pudding is golden and the edges are browned. The pudding will be in two layers: the bottom will be similar to a flan-like custard and, depending on how fine or coarse the coconut flakes are that you use, the top like a macaroon. It can be cut into squares and eaten with a spoon, or just dig in. Enjoy!


As always, drop a comment if you have any questions or to let me know how this recipe worked out for you! Let me know if you did anything differently, have any suggestions, tips, recommendations, etc. Your feedback is always appreciated and welcome. Thank you.


Printer-friendly version of the Coconut Pudding recipe on SCD Recipes

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3 thoughts on “Coconut Pudding (SCD & GFCF)

  1. I love the idea of this, but do you think that another sweeter or combination could substitute for the honey? Maybe a caramel made from erythritol or xylitol? A touch of honey satisfies me.

    1. rebekah – I haven’t used erythritol or xylitol, so I’m not sure how it could be done. If the taste is the only thing that you’re concerned about, the pudding is not overwhelmed by it. It’s very coconut-y. Alternatively, you could use agave nectar, if you don’t have a problem using it. Honey is the sweetener I primarily work with; I don’t have any or very little experience with the majority of sweeteners alternative to refined sugar. I’m sorry I couldn’t have been of more help in this instance.

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