Croissant & Butter Pudding



This is a slightly less guilty version of decadent croissant & butter pudding. It still uses croissants but no cream and no eggs.

Once again, coconut comes to the rescue. If you could find vegan croissants, this would also be a vegan recipe (or just use bread – but that’s no fun).

Day old croissants are great for this. Ask the local bakery if they have anything from yesterday. Usually, they get made into almond croissants, but you might get lucky.


  • 6 large croissants1
  • 800mL coconut cream (2 cans)2
  • 1 cup coconut palm sugar or other low gi sugar3
  • rind of 1 lemon4
  • 300g dark chocolate5
  • 1 tblspn cornflour / constarch6
  • 3 tblspns coconut flour7
  • 1 tspn vanilla extract


  1. Preheat the oven to 160C
  2. Tear up the croissants and layer them in a heavy ceramic baking dish
  3. Chop the chocolate roughly and scatter it throughout the croissants, making sure some falls through the gaps
  4. Heat the coconut cream, sugar and lemon rind in a saucepan
  5. When it is almost boiling, remove from the heat and add the vanilla, coconut flour and cornstarch
  6. Put the saucepan back on the heat and stir until the coconut flour and cornstarch are dissolved
  7. Pour the hot mixture over the croissants through a strainer / sieve to filter out any lumpy bits of flour
  8. Poke the croissants around to make sure they are all wet
  9. Bake for 1hr or until the layers seem set


  1. Croissants are inherently non-vegan. I hope to, one day, develop a vegan croissant recipe but for now there maybe something to find on the interweb. Using bread instead of croissants would make this recipe vegan.
  2. Always check the ingredients on coconut cream to make sure it is mostly coconut. Cheap brands are mostly made of water and thickeners. You could try coconut milk but I haven’t tried this recipe with coconut milk.
  3. My Vegan Chocolate and Prune Brownie recipe has some notes on low-gi sugar
  4. This has quite a subtle lemon flavour and the rind is actually sieved out. For a more pronounced lemon flavour, keep some lemon rind and mix it through the dry croissants and chocolate.
  5. Most dark chocolate is dairy free, so consider this if you are aiming for vegan.
  6. Cornflour is just a thickener. Feel free to try without it.
  7. If you can’t find coconut flour, you could try grinding dessicated coconut in a mortar and pestle. It acts as a thickener and can add flavour. I don’t particularly like using cornflour so a fine coconut flour can pick up the slack if you choose not to use cornstarch.