Toasted Coconut and Jaggery Goan Bebinca Layered Pudding
A traditional Goan multi-layered dessert made by slow baking thin layers of coconut milk, jaggery, and egg batter to a rich, caramelized finish. This indian-inspired desserts ready in about 110 minutes layers grated coconut, coconut milk, jaggery, grated into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup grated coconut
- 2 cups coconut milk
- 1 cup jaggery, grated
- 1 cup all-purpose flour
- 6 large eggs
- 1/2 cup unsalted butter, melted
- 1 tsp cardamom powder
- 1/4 tsp salt
Instructions
- Step 1: Preheat oven to 350°F. In a blender, combine 1 cup grated coconut and 2 cups coconut milk; blend until smooth and set aside.
- Step 2: In a saucepan over low heat, melt 1 cup grated jaggery with 1/4 cup water, stirring until fully dissolved to make a syrup; strain to remove impurities and let cool slightly.
- Step 3: In a large bowl, whisk 6 large eggs until frothy, then slowly add the jaggery syrup and 1/2 cup melted unsalted butter, whisking continuously.
- Step 4: Stir in the coconut milk mixture, 1 cup all-purpose flour sifted, 1 tsp cardamom powder, and 1/4 tsp salt to create a smooth batter with no lumps.
- Step 5: Grease an 8-inch square baking dish with butter. Pour a thin layer (about 1/4 cup) of batter into the dish and bake for 10 minutes or until the top is golden and set.
- Step 6: Remove from oven and carefully pour another thin layer of batter over the cooked one; repeat layering and baking for 7-8 layers until all batter is used, finishing with a golden top.
- Step 7: Allow the bebinca to cool completely, then refrigerate for at least 4 hours before slicing into squares and serving.
Frequently asked questions
How long does Toasted Coconut and Jaggery Goan Bebinca Layered Pudding take to make?
Total time is about 110 minutes (30 min prep + 80 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Toasted Coconut and Jaggery Goan Bebinca Layered Pudding?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Toasted Coconut and Jaggery Goan Bebinca Layered Pudding?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Toasted Coconut and Jaggery Goan Bebinca Layered Pudding for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Toasted Coconut and Jaggery Goan Bebinca Layered Pudding?
Indian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Loved it! The layered pudding is so delicate and the jaggery gives it that authentic Goan touch. Perfect for a special occasion.
- ★★★★★
My family devoured this! The coconut adds such a lovely crunch. I'll definitely make it again for Diwali.
- ★★★★★
This Bebinca is a revelation! The toasted coconut and jaggery create the perfect balance. Made it for my mother-in-law and she called it 'the best Bebinca I've ever had'.
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