Versatile Coconut Keto Pudding

Roberta Kapsalis

Print Recipe

Prep Time 5

Cook Time 5

Total Time 10

Course Keto Dessert

Cuisine Keto International

Servings 8

Ingredients

1 litre (4 cups) homemade coconut milk full fat
1 tbsp coconut oil
4 micro scoops 100% stevia extract if you are using a blend sweetener, use 4 tbsp
3 tbsp gelatine we use grass-fed beef gelatine

Variations of additives (use just one of these or come up with your own flavouring)

10 whole raspberries or any berries of your choice
10 whole nuts of your choice roasted
1 tsp cinnamon or gingerbread spice mix
1 tsp vanilla extract or ground vanilla bean
1 tsp natural peppermint extract
1 tea bag camomile tea
1 tbsp raw cacao organic
1 tbsp lemon zest organic
1 tsp natural rum aroma

Instructions

Soak the gelatine in 100 ml (half a cup) warm water. Place the coconut milk in a deep saucepan and bring it to a boil.
Add 1 tablespoon of coconut oil and let it melt. At this point remove the saucepan from the heat and add the gelatine. Stir with a whisk. Add stevia and return to the heat constantly string. Reduce the heat and cook it for 5 minutes so that all gelatine melts and the pudding unifies.
Set it aside to cool down halfway before adding any flavour and pouring it into dessert glasses.

Notes

In this photos, you can see 2 versions I made. The one is with added cacao and some coconut crumbs in the bottom of the glass and then topped with coconut milk pudding. I decorated it with cacao powder. The other version is with added raspberries and topped with Ceylon cinnamon.

The pudding will create a nice thick crust that resembles the coconut cream creation when homemade coconut milk is refrigerated. This will add a special crunchy texture to the pudding. You will have to break the crust with your spoon to reach the creamy part of the pudding. Most of the flavour will be located in the crust. ENJOY!!!

Nutritional label is only per portion of pudding without additives or flavourings.

Keyword Coconut Keto Pudding