In search of a traditional style low carb pudding? You’ll love this creamy coconut milk pudding that’s made with coconut milk and cream cheese.
Although I enjoyed the coconut custard I made earlier this month, it didn’t turn out as creamy as I had hoped. To fix this problem, I thought I’d try a cooked pudding using both coconut milk and heavy cream.
For thickeners in this creamy coconut milk pudding, I used cream cheese and an egg. The added cheese was genius! I need to consider this ingredient more often.
Coconut extract was added to enhance the flavor and vanilla extract was added to boost the sweetness. I have to tell you that this pudding was much better than the custard and required no baking.
The addition of heavy cream and cream cheese made the pudding very creamy and smooth. I chose to use a granular monk fruit erythritol blend in the coconut milk pudding recipe because I have a few bags that I need to use up.
Although this creamy coconut milk pudding isn’t dairy-free, it has a wonderful texture like regular style puddings.
I may need to tweak the recipe a bit to see if I can get a similar texture without adding any dairy products.
However, I had a food sensitivity test done and dairy is not one of the foods I need to avoid.
If I did leave out the cream cheese, I’d likely have to use coconut cream instead of the milk to get the same texture.
There is a lot more coconut fat in the cream which makes it thicker than the milk. Both are available in a can which is preferred over a carton.
I find there aren’t as many additives in canned coconut milk compared to the kind you get in the carton.
Creamy Coconut Milk Pudding – Low Carb
Although I’d like to call this a no bake recipe, you do need to cook it on the stove. But, you could probably use the microwave if you want to speed things up.
Creamy Coconut Milk Pudding
- In microwave safe bowl, mix 1/4 cup of heavy cream with coconut, sweetener, and extracts. Microwave on high for one minute. Let stand.
- In separate small bowl, beat egg with 1/4 cup of heavy cream then set aside.
- Place coconut milk and cream cheese into sauce pan. Cook and stir on medium heat until the cream cheese melts.
- Add the coconut mixture and continue cooking until mixture is heated throughout. Then add the beaten egg mixture and stir constantly until pudding thickens.
- Pour into 4 small baking dishes and cool in refrigerator.
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.