This is a pretty forgiving recipe. It was the first dessert I ever baked on my own when I was about 11 years old! I’ve used coconut oil instead of butter, different flours and this time you will see the mixture is all lumpy in the bottom image as I didn’t melt the butter – it was soft at room temp so I just threw it in and stirred and it melted in the air fryer and turned out just fine. You can see where I tasted this one before I took the pic (and I may have accidentally cooked it at 180 before I realized and dropped it to 160. It’s a little dark on top but still tastes amazing!)   Have fun, let the kids have a go … and enjoy! It’s easy to make and soooo tasty. You’re welcome 🙂

Ingredients

  • 4 large eggs
  • 2 cups milk or milk replacement (coconut, rice etc)
  • 1 cup sugar or sugar substitue (I use Sukrin Gold)
  • 1/4 cup melted butter
  • 2 tsp. vanilla extract
  • 1 cup desiccated coconut
  • 1/2 cup gluten free flour or your preferred flour substitute (I use arrowroot starch/tapioca flour)
Please note, if you have a thermomix (or other mixer) throw it all in and blend it up – that’s what I do!

Air Fryer Method

  • In a large bowl, whisk eggs.
  • Add milk, sugar, butter, vanilla and stir well.
  • Add coconut and flour.
  • Pour into baking dish.
  • Place into air fryer and bake for 30-40 minutes at 160ºC (this depends on your oven – I bake at this temp in my 2225w Philips XXL)
  • Remove and allow to cool before serving.
  • It tastes great on its own or with cream and berries!

Traditional Method

  • Preheat oven to 180ºC
  • In a large bowl, whisk eggs.
  • Add milk, sugar, butter, vanilla and stir well.
  • Add coconut and flour.
  • Pour into baking dish.
  • Place in the center of your oven and bake for 35-40 minutes (this depends on your oven).
  • Remove and allow to cool before serving.
  • It tastes great on its own or with cream and berries!
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