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Author Notes: This simple, gluten free breakfast or brunch dessert is difficult to describe, but delicious to eat. It has a rich, intense coconut and almond flavor and a texture that is changing together with the temperature. If you serve it as soon as it comes out of the oven, you'll eat a heavenly light and airy Souffle, at room temperature the consistency is a gooey pudding with a crispy, chewy top layer, and after a couple hours in refrigerator it becomes a sponge cake. I like to serve it with an easy coconut caramel sauce, but a scoop of vanilla ice cream and any of your favorite berries will be also heavenly delicious. —Kukla
For the Pudding Cake
- 1 tablespoon unsalted butter
- 1 cup Irish steel-cut oatmeal
- 3 cups water
- 1/2 teaspoon kosher salt
- 1 cup coconut milk
- 2 tablespoons light brown sugar
- 1/2 cup coconut flour
- 1/2 cup sweetened shredded coconut, toasted
- 1/2 cup slivered almonds, toasted
- 4 extra large eggs, separated
- 1/2 teaspoon almond extract
- 1 teaspoon pure vanilla extract
- Heat butter in medium skillet over medium heat until just beginning to foam; add oats and toast, stirring constantly with wooden spoon, until golden and fragrant, about 2 minutes.
- In a medium saucepan bring water to boil; mix in the toasted oats and salt, simmer for 1 minute. Remove pan from heat; cover tightly and let stand overnight.
- The next morning stir in coconut milk and cook the oatmeal on low, stirring occasionally, for 10 to 12 minutes; remove pan from heat, stir in the sugar and let stand until cooled slightly.
- Combine coconut shreds and almonds in a bowl of a food processor and pulse a few times until the mixture is the consistency of Panko bread crumbs.
- When the oatmeal is cooled, stir in the egg yolks one at the time and then add coconut flour, coconut- almond mixture (save about 2 tablespoons for the baking dish and garnish), almond and vanilla extract; mix until well combined.
- Preheat oven to 375 degrees. Butter a deep round baking or a Soufflé dish 8 or 9- inches in diameter and sprinkle the bottom and the sides with 1 tablespoon of the reserved coconut and almond mixture. Set aside.
- In a clean mixing bowl, beat egg whites with a pinch of salt until stiff peaks form. Whisk 1/4 of whites into oatmeal mixture; then using a rubber spatula, gently fold in the rest.
- Place the baking dish on a rimmed baking sheet. Pour in the batter, smooth out the top. Place on the rack in the lower third of the oven. Bake until puffed and golden brown, 45 to 50 minutes.
For Coconut Caramel Sauce (makes 1 1/2 cups)
- 1 packed cup light brown sugar
- 1/2 cup coconut milk
- 4 tablespoons butter
- 1/4 teaspoon kosher salt
- 2 teaspoons vanilla extract
- Mix the brown sugar, coconut milk, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 6 to 8 minutes, until it gets a deep amber color and thickens. Add the vanilla and cook another minute to thicken further. Turn off the heat, cool slightly and pour the sauce into a jar. Refrigerate until cold.
- Serve the pudding cake hot as soon as it comes out of the oven or at room temperature or even chilled with the Coconut caramel sauce, sprinkle with some flaky sea salt or with the coconut- almond mixure or any of your favorite toppings.
- This recipe was entered in the contest for Your Best Breakfast Baked Good
- This recipe was entered in the contest for Your Best Coconut
- This recipe was entered in the contest for Your Best Recipe with Cereal
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