Coconut Frangipane Pudding

February 3, 2013

Don’t you just adore almonds? Show me the word “frangipane” on a menu and my heart is stolen. I tend to feel the same way about coconut, too. This delicate little pudding came out of a desire to use coconut flour in a new, pudding-inspired way. And together with almond meal it created a sort of frangipane-like dream.

I’ve been playing with coconut flour, using it in a few recipes, you see. Cakes and pancakes and brownies and such…but this recipe was a bit different, and just so darling, so feminine that I had to share it with you.

I favour this recipe as a breakfast pudding. It’s certainly nourishing, and satisfies on those days when you wake up hungry for something sweet and dainty. And even though it’s quite soft and feminine, it is still rather gutsy and filling. The perfect pudding personality, you might say.

I quite enjoy the distinctly light, etherial texture coconut flour affords to baked goods. I find it works well alongside a genial dollop of Greek or natural yoghurt, whichever you fancy. Coconut flour likes to suck up moisture, so do not be concerned by the use ample liquid and little flour in this recipe – it’s necessary to avoid a dry pudding.

Oh, and excuse the shamelessly crusty edges, contrasting rather drastically with this pretty little pudding. But truly, arenโ€™t they the best part?

Coconut Frangipane Pudding

Serves 2, rather generously. It would make a modest meal for 4 if served alongside fruit and yoghurt.


1/2 cup Coconut Flour (you can find this in Health Food Stores)
1/2 teaspoon Baking Powder
1/4 cup Almond Meal
1/2 cup Rolled Oats
2 pinches Salt
1 1/2 tablespoons Shredded Coconut
1 Egg
1/4 cup Honey (runny honey)
1 1/4 cup Milk
2 tablespoons Coconut Oil (coconut butter/oil in it’s liquid/runny state)
1/2 teaspoon Vanilla Extract
1 1/2 cups Frozen Raspberries (can use fresh or other berries)
A handful Flaked Almonds and more Shredded Coconut to scatter on top of the pudding
Butter for greasing the pans


1. Preheat the oven to 180 degrees Celsius, convection setting, and grease two individual ~15x15cm pie dishes (or one larger equivalent dish).
2. Sift the coconut flour, baking powder and almond meal into a mixing bowl. Add the oats, salt and shredded coconut and stir.
3. In a separate mixing bowl, whisk the egg then add the honey, milk, coconut oil and vanilla. Stir to combine.
4. Add the wet mixture to the dry mixture and gently fold through until just combined. Add the raspberries and fold gently again.
5. Pour the mixture into the prepared dishes, smooth the surface then top with the almond flakes and extra shredded coconut. Cook for 15 minutes, then cover with foil (to avoid over-browning the top) and cook for a further 10-12 minutes until the centre is soft but not too gooey, all the while ensuring the outer edges are not dry. Serve with Greek or natural yoghurt.
Heidi xo

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  • Hannah February 3, 2013 at 12:09 pm

    Fabulous, fabulous, fabulous. This may be the first (non-vegan) coconut flour recipe I've seen that doesn't call for at least four eggs (and seeing as I rarely have eggs in the house…). I love everything about this. Particularly the golden crunchy crusty bits!

  • Heavenly Ingredients February 3, 2013 at 4:28 pm

    that looks totally beautiful!
    I have some coconut flour in my cupboard, dying to try it out. I'm doing a paleo challenge for the next few weeks…. (so unfortunately won't be trying out this recipe for a bit!) Any tips for coconut flour?

  • Heidi February 3, 2013 at 7:24 pm

    Hannah – oh that's lovely! thanks, my dear ๐Ÿ™‚

    Heavenly Ingredients – only that it totally does suck up liquid, so be sure to add enough then let it sit for a minute or so & add more if necessary. I'm still figuring it out but found that it works well when thinking of it like almond meal in that it'll never be a regular flour replacement unless combined with many other flours, but it adds a special something something. Hope that helps! Keen to try a few good pancake recipes…

    Heidi xo

  • The InTolerant Chef February 3, 2013 at 8:39 pm

    What a lovely mix of ingredients Heidi! I love the contrast off the crusty edge as well- yummo! I like using coconut flour too but it does need a bit of understanding, doesn't it? It's just a bit precious ๐Ÿ™‚

  • Lorraine @ Not Quite Nigella February 3, 2013 at 9:10 pm

    Heidi, you've inspired me to go and look for some coconut flour! Isn't it interesting all of these new flours we have access to nowadays? ๐Ÿ™‚

  • Daisy@Nevertoosweet February 3, 2013 at 11:14 pm

    I'm a almond girl too! Love anything with frangipane! I've seen that you've seen coconut flour for a while but I haven't had the chance to go hunt some down ๐Ÿ™‚ Will have to try making this soon ~

  • Heidi February 4, 2013 at 7:33 pm

    InTolerant Chef – hehe well put ๐Ÿ™‚ thanks so much!

    Lorraine – it's just fabulous!!

    Daisy – enjoy! It's fun to play with & truly scrumptious.

    Heidi xo

  • Iron Chef Shellie February 5, 2013 at 10:01 pm

    Pudding for breakfast? If you say it's okay, then I say bring it on! I need to get onto coconut flour. This looks and sounds like bliss Heidi! x

  • Ashley February 6, 2013 at 10:43 am

    Oh why would you ever need to apologise for crusty edges? Ridiculous! This sounds just lovely, don't think I've ever baked with coconut flour before! May have to try it out ๐Ÿ™‚

  • Yasmeen February 7, 2013 at 10:21 am

    Finally something I'm dying to make with this bag of coconut flour! I'm with you on the frangipane love, I can't say no to it. Great idea to have this as a breakfast pudding as well… delicious crusty edges and all. Also thanks for the tip on coconut flour soaking up lots of moisture. Will definitely keep this in mind x

  • Oh, Natalie.. February 9, 2013 at 4:05 pm

    I just made this – absolutely beautiful! Absolutely obsessed, I can see many experiments coming from this base.

    THANK YOU for sharing xx

  • Oh, Natalie.. February 9, 2013 at 4:07 pm

    PS. I hope you don't mind that I am about to link to this post from my blog – it's that good.

  • Mel February 9, 2013 at 6:42 pm

    Thanks for sharing this recipe, it looks delicious! Just wondering if you could recommend anything to substitute for oats? (I'm gluten intolerant) I was thinking quinoa flakes might work, or just brown rice flour?

  • Heidi February 10, 2013 at 11:21 am

    Hi Mel! Yes I'd say quinoa flakes most definitely. Even 1/4 cup uncooked quinoa. It's just for extra nutrition & to help with the texture, to soak up some liquid. Have a play & let me know how you go. Quinoa flakes would ideally be the best next substitute.
    Heidi xo

  • Heidi February 10, 2013 at 11:23 am

    Michele – thanks, lovely!

    Ashley – hehe thanks, glad you agree!

    Yasmeen – you're so welcome, have fun playing around with it!

    Natalie – Oh this makes me so very very happy. I love that you loved it! Thank you for linking to me ๐Ÿ™‚

    Heidi xo

  • Ruth May 17, 2013 at 5:55 am

    This sounds wonderful, but I’m craving rhubarb! Do you think I should reduce the milk quantity if I used some stewed rhubarb as my fruit?

    • Heidi May 17, 2013 at 3:53 pm

      Sounds just lovely, Ruth! I wouldn’t think so, but it may just take a few more minutes to cook. I’d hesitate to reduce the liquid quantity for fear it be too dry. Better more moist than dry, in my opinion. What a great combination, please let me know how it goes x

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    […] This recipe for Coconut Frangipane puddingย of Heidi’s is a regular in my house (and you should definitely give it a try). […]