Sugar-free and flour-free: moist coconut pudding that mixes in a bowl and tastes amazing
Coconut has a key advantage when used in homemade recipes: it adds flavor and texture, and helps create a moist crumb even without flour.
The recipe is prepared in a bowl with shredded coconut, yogurt, eggs, and oven-safe sweetener. It contains no wheat flour or added sugar, and the result is moister and denser than a traditional pudding.
It's a good option for those who prefer simple recipes, but you have to pay special attention to the proportion of coconut and yogurt: too much liquid can prevent the center from cooking properly.
Ingredients for flourless coconut pudding
- 120 grams of unsweetened shredded coconut.
- 250 grams of thick, unsweetened natural yogurt.
- 3 eggs.
- Oven-safe sweetener equivalent to about 60 grams of sugar, according to the product instructions.
A medium-sized loaf pan is sufficient for this amount. Lining it with parchment paper makes unmolding much easier, because the cake remains moist even after baking.
How to prepare it in a single bowl
- Preheat the oven to 180°C.
- I lightly beat the eggs with the sweetener until combined.
- Add the yogurt and mix until there are no separate sections.
- Stir in the shredded coconut and mix with a spatula. Let the mixture rest for 5 minutes to allow the coconut to absorb some of the moisture.
- Pour the mixture into the mold and smooth the surface.
- Bake for 35-45 minutes, until the top is golden brown and the center is firm.
- Wait for it to cool before unmolding and cutting.
Why is it moister than a classic pudding?
Since it doesn't contain flour, the structure relies primarily on the egg and coconut. This results in a texture different from a traditional pudding: it's tender, slightly more compact, and the coconut is clearly present in every portion.
Yogurt adds moisture, but it's best to choose a thick one. If it's too runny, the mixture may be too loose and require more baking time. It's also important to wait for the pudding to cool completely, as it will only fully set after that.
If you prefer a more classic but still sugar-free version, you can try the sugar-free lemon pudding, which has a more airy crumb and a citrus profile.
How to sweeten it without overdoing it
The amount of sweetener depends greatly on the product used. Some are several times sweeter than sugar, while others are formulated to replace it in a one-to-one ratio. Therefore, it's safest to follow the conversion indicated on the packaging and always choose an option suitable for cooking.
How to preserve it
Once cooled, the pudding can be stored in an airtight container in the refrigerator for 2 to 3 days. To serve, it can be taken out a few minutes beforehand to allow it to soften slightly, or eaten chilled if a firmer texture is preferred.
It also pairs well with simple accompaniments like plain yogurt or fresh fruit, although the coconut alone provides plenty of flavor. That simplicity is precisely one of the advantages of a dish that requires only a bowl and a few steps.
