• Laura

Summery Coconut Pudding Bars

Updated: Jul 31, 2020

A coconut pudding bar served on a white plate.

A super simple and easy recipe that will leave you feeling both refreshed and happy after eating it. The base features a chocolate gluten-free cake sponge, and is topped with a creamy coconut pudding. I used a store-bought, special coconut pudding to make this cake, which meant the process was super simple and quick. When purchasing your coconut pudding powder, make sure to check how much liquid is needed for the pudding to hold its shape (just the recommended liquid dose). The one I was using required a whole liter of milk so this is how I made it. I still recommend using a full liter of milk to have enough pudding volume and to get the optimal pudding-to-cake ratio, you just might need to use two or even three packets of pudding powder, depending on the manufacturer!

You are ready to make this super easy dessert! Just make sure you chill the cake well before tasting, so that it holds its shape, and most importantly, so it can be a delicious refreshing treat during these hot summer days.


For the base:

160 gr dark chocolate

35 gr butter

2 eggs

Pinch of salt

1 pack vanilla sugar (or 1 teaspoon vanilla extract)

30 gr coconut flour

10 gr baking powder

For the pudding:

1 packet of coconut pudding powder

1 liter of milk

Sugar (add depending to your own taste)

For the decoration:

Shredded coconut

A chocolate coconut bar on a plate.


1. Melt the chocolate and butter. Separate the egg whites, add a pinch of salt in them, and beat until stiff peaks form. Take the egg yolks and beat them with (vanilla) sugar until they become light and fluffy. Add the melted chocolate into the egg yolk mixture and mix well.

2. Add the coconut flour and baking powder into the egg yolk/chocolate mixture. Lastly, lightly fold in the egg whites into the batter. Pour the batter into a greased pan and bake at 180 degrees Celsius for 20 minutes.

3. In the meantime, cook the coconut pudding. Let the milk heat up the milk on a low flame. While that is heating up, mix the pudding powder, sugar with a little bit of milk, just so a runny paste forms. Use a whisk to mix it well and avoid any lumps. Add the pudding paste into the heated milk, and cook on low heat for several minutes, until the pudding thickens.

4. Once the cake bakes, let it cool down a little bit, and then pour the pudding over it. Let it all sit for a while at room temperature, until it cools down a little more. Generously sprinkle shredded coconut on top of the cake, and transfer to fridge. Let it chill for at least a few hours. Bon appetit!

A fork takes out a bite of the gluten free coconut and chocolate cake bar.