Looking for a luscious dessert that fits comfortably into your low-carb lifestyle? Dive into our Low Carb Coconut Pudding Treat, a creamy, satisfying, and quick-to-make dessert that will not only satisfy your sweet cravings but also keep your carb intake in check. With its smooth texture and rich coconut flavor, this treat is perfect for any occasion.
Ingredients
- 1 can (400 ml) coconut milk
- 1/2 cup coconut cream
- 1/4 cup granulated erythritol
- 2 teaspoons vanilla extract
- Pinch of salt
- 2 tablespoons unsweetened shredded coconut
- 1 tablespoon gelatin powder
- 1/4 cup warm water
Equipments
- Medium saucepan
- Mixing bowl
- Whisk
- Serving bowls or ramekins
How to Make Low Carb Coconut Pudding Treat – Step By Step
Step 1: Prepare the Gelatin
Begin by adding the gelatin powder to a small bowl with 1/4 cup of warm water. Stir until it’s fully dissolved. Set it aside to let it bloom, which will allow it to thicken and gel when mixed with the other ingredients later.
Step 2: Heat the Coconut Milk
In a medium saucepan over medium heat, combine the coconut milk, coconut cream, erythritol, vanilla extract, and a pinch of salt. Stir frequently as you heat the mixture until the erythritol has dissolved and the mixture is warm, but not boiling.
Step 3: Incorporate the Gelatin
Slowly whisk the gelatin mixture into the coconut milk mixture. Ensure it is completely blended in without any lumps. Allow it to heat for another minute or two, stirring constantly to avoid any sticking at the bottom of the saucepan.
Step 4: Add Final Touches
Remove the saucepan from heat and stir in the unsweetened shredded coconut. This will give your pudding a bit of texture and enhance the coconut flavor. Pour the mixture into bowls or ramekins.
Step 5: Chill and Set
Cover the bowls with plastic wrap to prevent a skin from forming on the surface, and place them in the refrigerator for at least 2 hours, or until the pudding is fully set and chilled.
How to Serve Low Carb Coconut Pudding Treat
Enjoy your pudding straight from the refrigerator or give it a personal touch with low-carb accompaniments. Sprinkle some toasted coconut flakes on top for added crunch, or serve with a side of fresh berries like raspberries or blueberries to complement the pudding’s sweet flavor. A dollop of coconut whipped cream is another delightful option that pairs perfectly with this dessert.
Recipe Success Tips & Suggestions
For a richer taste, consider using full-fat coconut milk, but if you prefer something lighter, swap it out for coconut milk with reduced fat. Mixing the gelatin thoroughly with the coconut mixture is crucial, as any lumpiness can affect the texture of your pudding. Lastly, ensure that you allow ample time for the pudding to chill and set – a minimum of 2 hours is recommended, but overnight is ideal for the best consistency.
Pumped with Protein: A High-Protein Twist on Our Coconut Delight
To dial up the amino acids in this dessert, simply incorporate 1 scoop of your favorite protein powder into the warm coconut milk mixture during Step 2. Opt for an unflavored or vanilla-flavored protein powder to maintain the rich coconut and vanilla notes. This high-protein version makes an ideal post-workout treat, combining nutrients and indulgence in every bite.
Make it Even More Carbless: Customizing Your Low Carb Coconut Pudding
For a more extreme low-carb variant, swap erythritol for stevia drops. Use unsweetened, full-fat coconut milk and cream to minimize carbohydrates further. Adding a dash of cinnamon or nutmeg can deepen the flavor profile, offering a warm invitation to your taste buds without increasing carb content.
Storage Instructions
Keep your coconut pudding refrigerated in an airtight container. It will stay fresh and delicious for up to 5 days. If you want a longer shelf life, freeze individual servings for up to 3 months. Thaw in the refrigerator overnight before serving to regain its creamy texture.
FAQs
- Can I make this recipe vegan? Yes, by using agar-agar instead of gelatin, you can enjoy a vegan version that stays beautifully gelled.
- What’s the serving size and carb count? Each serving is approximately 150 grams with about 4 grams of net carbs, although values may vary based on specific ingredients used.
- What can I use as a substitute for coconut cream? Heavy cream works well as an alternative if you’re okay with dairy options.
- How can I add more flavor? Enhance the flavor by adding a splash of rum extract or almond extract for a sweet twist on traditional coconut pudding.
- Is this pudding keto-friendly? Absolutely! It’s low in carbs, high in fats, and naturally delicious.
Final Thoughts: Why You’ll Love This Low Carb Coconut Escape
This low carb coconut pudding treat strikes just the right balance between comfort and health-conscious eating. Its simplicity makes it an accessible recipe for budding chefs, while its taste ensures you’ll be reaching for seconds. If you enjoy this recipe, don’t keep it to yourself—share it with friends or leave a comment below to tell us how yours turned out!
Low Carb Coconut Pudding Treat
Equipment
- Saucepan
- – Whisk
- – Measuring cups
- Refrigerator
Ingredients
Main Ingredients
- 1 can coconut milk (full-fat) 13.5 oz / 400 ml
- 1/2 cup unsweetened almond milk
- 1/3 cup erythritol or preferred keto sweetener
- 2 tbsp coconut flour for thickening
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 cup unsweetened shredded coconut optional topping
Instructions
- In a saucepan, combine coconut milk, almond milk, erythritol, coconut flour, and salt. Whisk until smooth.
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens, about 8–10 minutes.
- Remove from heat and stir in vanilla extract.
- Pour the pudding into serving cups or jars and refrigerate for at least 2 hours until fully set.
- Top with shredded coconut before serving, if desired.