Moist coconut pudding cake

This moist coconut pudding cake is so many things: delicious, quick to prepare, low in histamine and gluten-free. 

This recipe is  

• suitable for a low-histamine diet 
• gluten-free 
• lactose-free
• vegan 

Preparation time  

15 minutes + 1 hour cooling time 

Ingredients for a small cake 

• 500ml coconut milk (1)
• 40g beet sugar 
• 50g cornstarch 
• coconut oil 
• desiccated coconut (1)

preparation 

• In a saucepan, mix coconut milk (1) with beet sugar and cornstarch. 
• Place on the stove and bring to a boil, stirring occasionally. 
• Grease a deep plate with coconut oil. 

• Remove the pudding from the heat, pour it into a plate and smooth it out. 
• Allow to cool and then place in the refrigerator. 
• After one hour, turn the pudding out onto a flat plate and sprinkle with desiccated coconut (1). 

Our HistaFood tip 

You can also serve fresh fruit such as mango (1), blueberries or grapes with the cake. 

Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1.
Please always consider your individual tolerance.