I thought I’d go a little off piste with this nutritious little pudding that won’t sit quite so heavy in your belly for the next 48 hours.
In fact you could eat it guilt free for breakfast (in fact I think I did, when I made it last time).
(read this too: blueberry coconut chia bowl)
The texture is a little bit like rice pudding but without the refined sugar and carbs.
Feel free to reduce the sugar even further by swapping the maple syrup for the natural sweetener stevia.
250ml coconut milk
4 large eggs
60ml maple syrup
2 tsp vanilla extract
40g unsweetened desiccated coconut, plus more to decorate (optional)
Preheat the oven to 170˚c.
Combine all the ingredients except the desiccated coconut (a blender makes light work of this, or use a whisk), then stir in the coconut.
Grease 6 ramekins and divide the mixture between them. Or make one large one – this will require longer to cook.
Bake for 30 minutes, or until the tops just start to turn golden.
Eat warm, or chill in the fridge.