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Ingredients
2 eggs
1 cup shredded unsweetened coconut - available in the health food store
¼ cup honey
1 cup water
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2 eggs
80 grams shredded unsweetened coconut
59 ml honey
237 ml water
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Instructions
- Preheat oven to 350°F (180°C).
- Beat together eggs and honey. Set aside.
- Boil exactly one cup (237 ml) water.
- Pour boiling water into shredded coconut.
- When coconut is moist (about 1 minute), combine wet coconut with egg and honey mixture. Mix thoroughly.
- Pour the entire mixture into a nonstick loaf pan.
- Bake in preheated 350°F (180°C) oven for ½ hour (the result should have a lovely golden color and the edges should be browned).
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Nutritional Info
Storage
Notes
The "pudding" will be in two layers - the eggy, flan-like custard on the bottom and the coconut (much like a macaroon) on the top.




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