Low Carb Coconut Pudding (Paleo, Keto)
Servings 6 @4 ounces each
Calories 242kcal
Ingredients
- 27 ounces Coconut milk unsweetened, canned
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 3 teaspoon gelatin
- 1 teaspoon Coconut liquid stevia
Optional Toppings
- 1 cup whipped coconut cream
- fresh berries, unsweet coconut flakes
Instructions
- Place the coconut milk in a sauce pan over medium high heat. Bring to a boil while stirring constantly to remove lumps.
- Once boiling reduce heat to simmer and sprinkle in gelatin. Continue to stir for about 10 minutes until mixture thickens and reduces.
- After 10 minutes, remove from heat and stir in remaining ingredients. Taste and adjust stevia if needed.
- Pour into 6 small mason jars or ramekins.
- Allow to cool 30 minutes then refrigerate for 3 hours or overnight. When ready to serve, top with fresh berries, sugar free whipped coconut cream and unsweetened coconut flakes if desired.
Nutrition
Serving: 4ounces | Calories: 242kcal | Carbohydrates: 3g | Protein: 3g | Fat: 25g | Saturated Fat: 21g | Sodium: 117mg