Reflux Friendly Cooking: Coconut Cream Pudding Cups

Tracy Davenport, Ph.D. Health Guide
  • Reflux Friendly Cooking: Coconut Cream Pudding Cups


    Reflux Friendly Cooking is a weekly feature that will be full of quick and easy food ideas that are acid reflux friendly and can be easily modified to meet the needs of everyone in your family! Each week I’ll provide a simple menu that is designed for easy digestion. I’ll also give you suggestions on how to modify the same recipe for others in your family without acid reflux disease. Bon Appétit!


    Coconut Cream Pudding Cups.

    Dairy and gluten can be a problem for many with acid reflux. Luckily, there are many substitutions that are now available. One substitution for dairy milk is coconut milk. Natural food stores are now carrying coconut milk and yogurt and regular grocers carry coconut milk. There is also a great website with a lot of coconut recipes ( The recipe below is gluten free and dairy free and is also light and refreshing.

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    1 lb plain tofu (firm)

    1 cup coconut water

    ¼ cup organic evaporated cane juice

    2 eggs

    1 tsp. vanilla extract

    2 Tbs. toasted coconut for garnish



    Preheat oven to 350 degrees. Drain the tofu. In a food processor, combine the drained tofu, coconut water, cane juice, eggs and vanilla. Process until smooth. Divide the mixture between four ramekins. Place the ramekins into a large baking pan. Fill the pan with hot water about half way up the ramekins (this will keep the pudding moist while baking). Bake for 45 minutes. Remove the ramekins and chill in the refrigerator for at least 30 minutes. Top with the shredded coconut before serving.

Published On: January 27, 2014