Coconut Lemon Pudding Cakes

The Novice Chef Blog

Ready in: 45 minutes
Servings: 2
Vegetarian
Dairy Free

Ingredients

  • 1/2 cup coconut milk
    Canned and Jarred;Milk, Eggs, Other Dairy
  • 1 egg white
    Milk, Eggs, Other Dairy
  • 1 egg yolk, lightly beaten
    Milk, Eggs, Other Dairy
  • 2 tablespoons all-purpose flour
    Baking
  • 2 tablespoons lemon juice
    Produce
  • 1-1/2 teaspoons grated lemon peel
    Produce
  • 1/8 teaspoon salt
    Spices and Seasonings
  • 1/3 cup sugar
    Baking

Steps

  • In a small bowl, combine the first seven ingredients. In another small bowl, beat egg white until stiff peaks form. Gently fold into lemon mixture.
  • Pour into two ungreased 6-oz. ramekins or custard cups.
  • Place in a shallow baking dish; add 1 in. of hot water to dish.
  • Bake, uncovered, at 350° for 35-40 minutes or until a thermometer reaches 170°. Allow to cool in water bath for 10 minutes before carefully removing cups to a wire rack.
  • Serve warm or refrigerate.

Nutrition

  • Calories: 308.15  cal  (15.41%)
  • Fat: 14.58  g  (22.43%)
  • Saturated Fat: 11.56  g  (72.28%)
  • Carbohydrates: 42.27  g  (14.09%)
  • Sugar: 33.86  g  (37.63%)
  • Cholesterol: 97.65  mg  (32.55%)
  • Sodium: 182.6  mg  (7.94%)
  • Protein: 5.05  g  (10.09%)
  • Manganese: 0.5  mg  (24.76%)
  • Selenium: 10.8  µg  (15.44%)
  • Iron: 2.51  mg  (13.93%)
  • Phosphorus: 101.01  mg  (10.1%)
  • Folate: 38.51  µg  (9.63%)
  • Vitamin B2: 0.16  mg  (9.4%)
  • Vitamin C: 7.66  mg  (9.28%)
  • Magnesium: 30.79  mg  (7.7%)
  • Copper: 0.15  mg  (7.65%)
  • Vitamin B1: 0.09  mg  (6.13%)
  • Potassium: 184.33  mg  (5.27%)
  • Vitamin B5: 0.44  mg  (4.4%)
  • Vitamin B3: 0.84  mg  (4.19%)
  • Zinc: 0.59  mg  (3.96%)
  • Vitamin D: 0.49  µg  (3.24%)
  • Vitamin B12: 0.19  µg  (3.15%)
  • Vitamin B6: 0.06  mg  (3.0%)
  • Calcium: 26.62  mg  (2.66%)
  • Vitamin A: 131.18  IU  (2.62%)
  • Vitamin E: 0.26  mg  (1.74%)
  • Fiber: 0.35  g  (1.41%)

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