Dairy Free

Gluten & Grain Free

Nut Free

Low Disaccharide

Wonderful Thai sweet treat.

Serves: 4

Prep time: 15 mins

Cooking time: 30 mins


  • oil spray or 1 tsp for greasing ramekins
  • 4 eggs
  • 400 mls coconut milk
  • 2 tsp honey
  • 1 tsp vanilla extract
  • pinch salt
  • 1/4 cup honey


  • Preset oven to 180°C (350°F).
  • Lightly grease 4 ramekins with oil and set aside.
  • In a bowl, beat eggs, add salt, 2 tsp honey, vanilla and coconut milk and stir until combined.
  • Divide the 1/4 cup honey between the 4 ramekins, placing a little to cover the base of each one.
  • Gently pour the coconut milk mixture over the honey, and evenly fill each ramekin to desired level. Do NOT stir, as the honey should remain at the base.
  • Stand ramekins in a large ovenproof dish, pouring water into the dish until it comes 1/4 way up the side of the ramekins.
  • Bake in oven for 30 minutes, until the mixture sets, and a skewer comes out clean.
  • To serve, run a knife around the inner side of each ramekin, and then turn out onto desert plate. Serve on individual plates.
  • These can be refrigerated, and turned out once cold, as desired.
  • The honey top should run down over the pudding when served.
  • Keep refrigerated, covered up to one week.



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