Coconut Pudding

! love cold jellies or puddings and this one with pure coconut flavor takes it to the next level, It's cold, refreshing and delicious. Pure coconut haven! This is such a simple and quick recipe with just 4 ingredients. Since I used gelatin for the version shown in the video, I have also provided a vegan option using agar powder (see recipe below) so I hope everyone can enjoy this.

Ingredients
directions
Nutrition Info

1. In a small bowl, mix the gelatin with the water. Stir to combine then set aside.

2. In a pan, add coconut milk, coconut cream, erythritol and agar powder (if using).

3. Cook over a stove at low to medium heat.

4. Once the mixture is warm enough, add the gelatin and stir to mix until combined.

5. Cook just until the sweetener and gelatin are dissolved. No need to bring to a boiling point.

6. Strain the pudding mixture into your preferred cups, dessert glass, bowls or any suitable containers.

7. Chill for a few hours or preferably overnight. In the video, I showed you the texture after chilling for 5 hours which is soft and jiggly. You can enjoy it at this point or chill further. Chilling overnight will result in a firmer texture but still jiggly. If you prefer a firmer texture, just add more gelatin or agar powder.

8. Meanwhile, prepare some toasted shredded coconuts. Place the shredded or desiccated coconut on a small oven toaster tray. Spread evenly and toast for about 2 to 3 mins at low to medium heat. Be careful as they can burn very easily. You can also toast them in a pan without oil. Once they are browned enough, remove and mix with some untoasted shredded or desiccated coconut for a color contrast. Set aside.

9. Before serving the coconut pudding, sprinkle with some toasted shredded or desiccated coconut.

10. Garnish with mint leaves (optional).

NUTRITION INFO PER SERVING OF 100 G

Total Carbs = 2.7 g

Dietary Fiber = 1.2 g

Net Carb = 1.5 g

Calories = 109

Total Fat = 10.9 g

Protein = 1.9 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

‍

Video Tutorial

About the recipe

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Preparation: 
5 minutes
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Cook time: 
15 minutes
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Portions: 
4 servings
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Difficulty: 
Easy
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Clock Icon - Diet X Webflow Template
5 minutes
User Icon - Diet X Webflow Template
4 servings

Coconut Pudding

! love cold jellies or puddings and this one with pure coconut flavor takes it to the next level, It's cold, refreshing and delicious. Pure coconut haven! This is such a simple and quick recipe with just 4 ingredients. Since I used gelatin for the version shown in the video, I have also provided a vegan option using agar powder (see recipe below) so I hope everyone can enjoy this.

Ingredients

This post may contain Amazon or other affiliate links. As an Amazon Associate, I earn a commission from qualifying purchases.

Unsweetened Coconut Milk = 400 ml / 1.6 cups (Note: You can also use unsweetened almond or pea milk)

Coconut Cream = 400 ml / 1.6 cups

Monk fruit = 80 g / 0.4 cup (OR any keto friendly sweeteners)

Gelatin = 10 g / 1 tbsp (You can also use 7 g / 2 tsp of Agar Powder for a vegan version)

Water (room temp) = 50 ml / 0.2 cup / 3 tbsp

Note: As an option, you can also add some coconut extract for that extra oomph especially if you are using pea or almond milk!

Directions

1. In a small bowl, mix the gelatin with the water. Stir to combine then set aside.

2. In a pan, add coconut milk, coconut cream, erythritol and agar powder (if using).

3. Cook over a stove at low to medium heat.

4. Once the mixture is warm enough, add the gelatin and stir to mix until combined.

5. Cook just until the sweetener and gelatin are dissolved. No need to bring to a boiling point.

6. Strain the pudding mixture into your preferred cups, dessert glass, bowls or any suitable containers.

7. Chill for a few hours or preferably overnight. In the video, I showed you the texture after chilling for 5 hours which is soft and jiggly. You can enjoy it at this point or chill further. Chilling overnight will result in a firmer texture but still jiggly. If you prefer a firmer texture, just add more gelatin or agar powder.

8. Meanwhile, prepare some toasted shredded coconuts. Place the shredded or desiccated coconut on a small oven toaster tray. Spread evenly and toast for about 2 to 3 mins at low to medium heat. Be careful as they can burn very easily. You can also toast them in a pan without oil. Once they are browned enough, remove and mix with some untoasted shredded or desiccated coconut for a color contrast. Set aside.

9. Before serving the coconut pudding, sprinkle with some toasted shredded or desiccated coconut.

10. Garnish with mint leaves (optional).

Nutritions

NUTRITION INFO PER SERVING OF 100 G

Total Carbs = 2.7 g

Dietary Fiber = 1.2 g

Net Carb = 1.5 g

Calories = 109

Total Fat = 10.9 g

Protein = 1.9 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

‍