Chocolate Coconut Pudding Cakes
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • ¼ C + 2 tbsp all purpose flour
  • 2 tbsp cocoa powder
  • ¼ tsp salt
  • 3 large eggs, separated
  • 1⅓ C full fat coconut milk
  • ¼ C kahlua
  • 1 C granulated sugar
  • 1 tsp vanilla extract
  • Powdered sugar for dusting
  1. Preheat your oven to 350
  2. Place 4 1 C ramekins, plus more as needed, into a 13x9 baking pan. Fill with enough water to come halfway up the sides of the ramekins.
  3. In a small bowl, whisk together the flour, salt and cocoa powder.
  4. In another bowl, beat together the egg yolks and ¾ C granulated sugar until smooth. Gradually add the flour mixture and beat until thickened. Add the kahlua, vanilla extract and coconut milk and beat until smooth.
  5. In the bowl of a stand mixer, beat the egg whites until foamy. Add the remaining granulated sugar and beat until soft peaks form. Stir ¼ of the egg white mixture into the egg yolk mixture then add the remaining egg white mixture and carefully mix until no more streaks appear.
  6. Pour equal amounts of the mixture into each ramekin. Bake for 35-40 minutes or until the center is firm but slightly springy.
  7. Remove from the oven and allow to cool for 15 minutes. Keep the ramekins in the water during this process.
  8. Once cooled, dust with powdered sugar.
Nutrition Information
Serving size: 1 cake
Recipe by This Gal Cooks at