Low Carb Coconut Pudding Treat
This low-carb coconut pudding treat is creamy, satisfying, and subtly sweet—perfect for keto dessert lovers craving a tropical twist without the carbs.
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.
Notes
This pudding stores well in the fridge for up to 4 days. Customize with cocoa powder or berries for variety.