Coconut Pudding Recipe | Nutritional Therapy for IBD

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Recipes

Coconut Pudding

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Ingredients

2 eggs

1 cup shredded unsweetened coconut - available in the health food store

¼ cup honey

1 cup water

2 eggs

80 grams shredded unsweetened coconut

59 ml honey

237 ml water

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Dietary Therapies

SCD

mSCD

IBD-AID P2

Dietary Requirements

Grain-Free

Gluten-Free

Dairy-Free

Lactose-Free & Minimal Lactose

Meal Type

Occasion

Applicances

Cuisine

Disease state

Recipe PDF

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).