Creamy Coconut Milk Pudding
Servings: 4 people
In search of a traditional style low carb pudding, I've finally found it. This creamy coconut pudding is made with coconut milk and cream cheese.
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.
The pudding could be made dairy free by substituting the heavy cream with coconut cream and using a keto friendly dairy-free cream cheese spread in place of the cream cheese like the one made by Kite Hill.
For a richer pudding, the coconut milk could be replaced with coconut cream.
Serving: 1dish | Calories: 329kcal | Carbohydrates: 5g | Protein: 5g | Fat: 29g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 118mg | Sodium: 144mg | Potassium: 88mg | Fiber: 4g | Sugar: 2g | Vitamin A: 900IU | Calcium: 90mg | Iron: 0.7mg
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