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Thai coconut bread pudding with vanilla cardamom cream (low carb and gluten free)

  • Thai Coconut Bread Pudding with Vanilla Cardamom Cream (Low Carb and Gluten Free)
  • Thai Coconut Bread Pudding with Vanilla Cardamom Cream (Low Carb and Gluten Free), Photo 2
Recipe type: Dessert
Number of serving: 10 servings
Preparation time: 15 minutes
Cook time: 40 minutes
Ready in: 55 minutes
Difficulty: Very Easy


- 1 loaf coconut flour bread
- 1 can Thai Kitchen Coconut Milk
- 2 large eggs, lightly beaten
- 1/4 cup granulated erythritol
- 16 drops stevia extract
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cardamom
- 1/2 cup chopped pecans
- 1/4 cup unsweetened shredded coconut

- 1 cup heavy whipping cream
- 2 teaspoons coarsely ground cardamom
- 1 teaspoon vanilla extract
- 12 drops stevia extract


Step 1: For the pudding, preheat oven to 200F. Slice coconut bread into 1/2 inch slices and lay on a baking sheet.

Step 2: Let bread dry out in oven for about an hour. Cut into 1/2 inch cubes and set aside. Increase oven temperature to 350F and grease an 8x8 inch glass baking dish.

Step 3: Pour coconut milk into a large bowl and whisk until smooth. Add eggs, erythritol, stevia, vanilla, allspice and cardamom and whisk to combine well.

Step 4: Add bread cubes and toss until well coated. Let stand 10 minutes to allow bread to soak up coconut milk mixture.

Step 5: Pour into prepared baking dish and sprinkle with pecans and shredded coconut. Bake 35-40 minutes or until custard is set and tester inserted into center comes out clean.

Step 6: Cool slightly on wire rack. Meanwhile, bring the cream to a simmer in a small saucepan over low heat.

Step 7: Remove from heat and add cardamom, vanilla and stevia, stirring to combine. Let steep for 30 minutes, then pour through a fine sieve to remove solids.

Step 8: Pour cream over individual servings of bread pudding, passing any remaining cream at the table.

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