Thai Tea Pudding Cakes Recipe

Name: Thai Tea Pudding Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon vegetable oil for brushing, or as needed; 1 teaspoon white sugar; 1 cup light coconut milk; 1/4 cup powdered Thai tea; 1/3 cup granular sucralose sweetener (such as Splenda(R)); 1/2 teaspoon vanilla extract; 1/2 teaspoon coconut extract; 2 eggs, separated; 1 pinch cream of tartar; 1/3 cup white sugar; 1/4 cup all-purpose flour; 1 pinch salt

Servings: persons

1 teaspoon vegetable oil for brushing, or as needed
1 teaspoon white sugar
1 cup light coconut milk
1/4 cup powdered Thai tea
1/3 cup granular sucralose sweetener (such as Splenda(R))
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
2 eggs, separated
1 pinch cream of tartar
1/3 cup white sugar
1/4 cup all-purpose flour
1 pinch salt

1
Preheat oven to 325 degrees F (165 degrees C). Grease insides of four 6-ounce ramekins; lightly dust with 1 teaspoon sugar.
2
Heat milk in a small saucepan over medium heat until it begins to bubble.
3
Place coconut milk in the top of a double boiler over simmering water. Heat until edges start to bubble, about 5 minutes. Whisk in Thai tea powder. Cook, scraping the sides and bottom of the bowl, until dissolved, about 5 minutes.
4
Strain coconut milk into a separate bowl through a fine sieve or cheesecloth; whisk in sucralose sweetener, vanilla extract, and coconut extract.
5
Place egg whites and cream of tartar in a glass, metal, or ceramic bowl. Beat with an electric mixer until stiff peaks form.
6
Whisk egg yolks and 1/3 cup sugar together in a separate bowl. Add coconut milk mixture, flour, and salt. Whisk until batter is evenly mixed. Fold in egg whites until smooth. Ladle the batter into the prepared ramekins. Set ramekins on a baking pan. Pour boiling water into the pan to reach halfway up the ramekins.
7
Bake in the preheated oven until tops are lightly browned and cakes pull way from the edges of the ramekins, 40 to 50 minutes. Let cool until set, at least 10 minutes. Loosen edges of cakes with a sharp knife; invert onto small plates.

305

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 teaspoon vegetable oil for brushing, or as needed, 1 teaspoon white sugar, 1 cup light coconut milk, 1/4 cup powdered Thai tea, and more.

Yes, Thai Tea Pudding Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Thai Tea Pudding Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions