Description
Toasted Coconut Cream Pudding is a delightful treat that combines the rich flavors of coconut with a creamy texture, perfect for a keto-friendly dessert.
Ingredients
Scale
- 1 cup unsweetened coconut milk
- 1/2 cup heavy cream
- 1/4 cup powdered erythritol (or your preferred keto sweetener)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup unsweetened shredded coconut, toasted
- 1 tablespoon gelatin powder
- 2 tablespoons cold water
Instructions
- In a small bowl, sprinkle the gelatin over the cold water and let it sit for about 5 minutes to bloom.
- In a medium saucepan, combine the coconut milk, heavy cream, erythritol, vanilla extract, and salt. Heat over medium heat until warm but not boiling, stirring occasionally.
- Once warm, add the bloomed gelatin to the saucepan and stir until fully dissolved.
- Remove the saucepan from heat and stir in the toasted shredded coconut.
- Pour the mixture into serving dishes or ramekins and refrigerate for at least 2 hours, or until set.
- Serve chilled, optionally garnished with additional toasted coconut on top.
Notes
- For added flavor, consider mixing in a tablespoon of unsweetened cocoa powder for a chocolate twist.
- Adding a few drops of almond extract can provide a different nutty flavor.
- Serve with keto-friendly side options like pork rinds or cucumber slices for a satisfying snack.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Refrigeration
- Cuisine: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 0g
- Sodium: 100mg
- Fat: 21g
- Saturated Fat: 18g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 80mg
Keywords: Toasted Coconut Cream Pudding, keto dessert, coconut pudding, low carb dessert