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, aren’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
1/4 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.