Rum and Coconut Pudding Cake recipe

1/4 cup all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon sea or kosher salt
1/2 cup unsweetened coconut milk
1/4 cup freshly squeezed orange juice
1/4 cup whole milk
1/4 cup dark rum
1/8 teaspoon Angostura bitters
2 large eggs, separated

Heat the oven to 350 degrees F.

Combine the flour, sugar and sea salt in a mixing bowl and stir to mix.

Combine the coconut milk, orange juice, milk, rum and bitters in a 2-cup measuring cup. Add the egg yolks and whisk or stir to blend. Stir into the dry ingredients and mix until no lumps remain.

Beat the egg whites in a second bowl just until stiff peaks form. Gently but thoroughly fold into the batter. Scrape into a souffl� dish or 1-quart casserole. Set the dish into a large baking dish and pour hot water in to a depth of about 1 inch.

Bake for 50 minutes. Serve warm.

6 servings

Each of 6 servings: 180 calories; 3 grams protein; 23 grams carbohydrates; 0 fiber; 6 grams fat; 4 grams saturated fat; 72 mg. cholesterol; 77 mg. sodium