Decadent Keto Coconut Pudding Recipes: A Tropical & Guilt-Free Delight

For those embracing a ketogenic lifestyle, finding satisfying desserts can sometimes feel like a challenge. However, this collection of keto coconut pudding recipes offers a delightful solution, bringing a tropical twist to your low-carb treat options. These recipes utilize the rich flavor and creamy texture of coconut to create decadent, guilt-free puddings that are both easy to make and incredibly satisfying.

Keto Coconut Panna Cotta: An Italian Classic, Reimagined

This keto coconut panna cotta recipe puts a tropical twist on the classic Italian dessert. Creamy coconut milk is used in place of heavy cream, while granulated monk fruit sweetener provides a low-carb alternative to traditional sugar. Panna cotta might just be the most simple dessert to make. You'll heat the coconut milk mixture, pour it into ramekins, and refrigerate. However, there are a few important tips for achieving the perfect panna cotta texture- set but not rubbery- so if this is unchartered territory for you, I'll break it down to help you prepare flawless coconut panna cotta.

Coconut milk is truly the ultimate substitute for heavy cream in this recipe. Its high-fat content and creamy texture make it perfect for creating the rich and velvety base of the panna cotta. The granulated monk fruit sweetener with allulose is also a key ingredient. Just make sure that the monk fruit sweetener you use is a monk fruit-allulose blend, not monk fruit and erythritol, as erythritol is prone to crystallizing once it is chilled. Allulose is a natural sugar with zero net carbs and no aftertaste, perfect for anyone who's not a fan of erythritol's cooling effect.

Ingredients

• Unflavored gelatin (like Knox)
• Full-fat canned coconut milk
• Granulated monk fruit sweetener with allulose
• Coconut extract (optional, for enhanced flavor)

Instructions

1. Bloom the gelatin by whisking it in water and setting it aside.
2. Heat the coconut milk in a medium saucepan, then whisk in the sweetener and salt. Heat over medium heat, just until the coconut mixture is about to come to a simmer.
3. Take ¼ cup of the hot coconut milk mixture, then whisk it into the bowl of bloomed gelatin.
4. Pour the gelatin mixture back into the saucepan and whisk well to combine.Stir in the vanilla and coconut extract (if using).
5. Let it cool to room temperature for 20 minutes, then refrigerate with plastic wrap on top.
6. Chill the panna cotta for at least 3 hours, preferably overnight.
7. Unmold (if you choose to-- you can also serve it straight from the ramekins) and serve with fresh fruit of choice. While you don't have to unmold panna cotta, it's a fun and pretty way to serve it. Run a sharp knife along the inside edge of the ramekin to help the panna cotta release from the sides. Set the base of the ramekin into the water for about a minute. If the water is warm, you'll likely need to leave it in a couple of minutes. Gently wiggle the ramekin to release the panna cotta.

Tips for Success

• Make sure you're using a granulated monk fruit sweetener with allulose OR plain granulated allulose. Regular monk fruit sweetener blends made with erythritol are not ideal because erythritol is prone to crystallizing once it is chilled. You could substitute it, but you may end up with small bits of crystallized sweetener.
• Lightly grease the ramekins with avocado oil or coconut oil.
• If you'd like to use vanilla bean paste, feel free to substitute.
• If using granulated allulose, it is recommended using ⅓ cup since plain allulose is less sweet.
• If you notice bits of oil floating at the top of the panna cotta after you pour the heated mixture in the ramekins, simply spoon it out.

Serving Suggestions

• Mixed berry sauce (like from a ricotta cheesecake bars recipe)
• Macerated strawberries (like in keto strawberry shortcake)
• Flaked coconut
• Fresh berries or other fruit of choice

Storage

Store panna cotta in an airtight container in the fridge for up to 4 days. It's best enjoyed cold.

Keto Coconut Chia Pudding: A Quick & Easy Delight

For a simpler, quicker option, keto coconut chia pudding is an excellent choice. It requires minimal ingredients and preparation time, making it perfect for a fast breakfast or snack.

Read also: Easy Low-Carb Cheese Crackers

This delicious & creamy keto chia pudding recipe needs only 4 ingredients! Just 4 net carbs per serving. This keto chia pudding isn’t made with 500 complex ingredients. It’s made with just 4.

Ingredients

• Full-fat coconut milk
• Keto maple syrup
• Monkfruit drops (or other keto-friendly sweetener)
• Chia seeds

Instructions

1. Set aside 3 mini jars.
2. Scoop entire can of coconut milk into a heatproof, microwave-safe bowl.
3. Heat in 10-second increments in the microwave until fully melted. Whisk until thoroughly mixed. For Stovetop Instructions, see Notes.
4. Add keto maple syrup and monkfruit drops, whisking until thoroughly mixed. Add more to taste, if needed.
5. Add chia seeds and whisk until well incorporated.
6. Allow to set for 5 minutes.
7. Whisk a few more times to stir through clumps and evenly distribute chia seeds.
8. Pour mixture into mini jars, filling each jar almost to the top. These are the resealable mini jars that I use.
9. Refrigerate for 2-4 hours (or overnight if desired) to allow chia pudding to thicken.
10. Enjoy! *I used 2 tablespoons keto maple syrup. **I used 7 drops of this liquid monkfruit sweetener.

Stovetop Instructions:

Set a medium saucepan over low heat and transfer the entire can of full-fat coconut milk into the pan. Heat and stir just until melted and completely smooth.

Tips for Success

• If you’re not sure about how much to use, follow my range as a guide or use the amount I list in Notes.
• Go ahead and whisk out any clumps that have formed from the chia seeds thickening.
• Mini Jars - by far the cutest jars I own… and I own A LOT of friggin’ cute jars (occupational hazard lol). They’re perfect for making just-right amounts of chia pudding, overnight oats, and if you can believe it, storing jam. That’s right, folks!
• Keto Maple Syrup: I’ve been testing, eating, then testing, okay fine-they’re all the same thing, but sometimes it feels more like testing than eating if ya know what I mean-keto sweeteners like it’s my job (bc it is duh). And guess what? This is one of the least offensive low carb, keto maple syrups I’ve tried. The flavor blends perfectly and tastily into your keto pudding.
• Chia Seeds: Did ya think you could make chia pudding without chia seeds?

How to Make Chia Pudding Keto?

Whether you’re just starting the keto diet, or been doing the keto thang for ages and then some, you might be wondering how to make chia pudding keto? Is chia pudding keto anyway? Simply follow my keto chia pudding recipe! 😉 Melt coconut milk in a microwave-safe bowl and add keto maple syrup and monkfruit drops to taste. Add chia seeds and whisk. Set for 5 minutes, then stir and distribute to mini jars.

Not all chia pudding is keto. Some are made with real maple syrup, honey or other carb-loaded sweeteners. Yes! the easiest chia pudding-keto-style.

Keto Coconut Custard: A Baked Delight

This keto coconut custard recipe makes a low-carb baked egg custard using coconut milk. This silky custard is similar to coconut pots de creme. It’s easy to make and takes only a few minutes to get in the oven. We top this dairy-free custard with toasted coconut. This recipe makes a dessert that can be part of a low-carb, keto, Paleo, dairy-free, gluten-free, or Atkins diet.

Read also: Keto Calorie Counting: A Detailed Guide

Ingredients

• 3 large egg yolks
• 3 tablespoons granulated stevia erythritol blend 2x sweeter than sugar (Pyure)
• 1 13.5 ounce can coconut milk
• 1 pinch sea salt
• 1 teaspoon vanilla extract
• 1 tablespoon unsweetened coconut flakes (toasted, if desired) optional, for garnish

Instructions

1. Preheat oven to 325º Fahrenheit. Put on a kettle of water to boil. Gather the equipment needed--4 4-ounce ramekins or custard dishes, a large baking dish with sides taller than the ramekins. Line the baking dish with a dish towel and place the ramekins on top. The ramekins should not touch.
2. In a large pourable bowl or liquid measuring cup, whisk together the egg yolks and the sweetener. Set aside.
3. Pour the coconut milk into a small saucepan. Whisk in the sea salt. Heat over medium heat, whisking frequently. When mixture comes to a simmer, remove from heat and whisk in the vanilla extract.
4. While vigorously whisking the egg yolk mixture, slowly stream the hot coconut milk in, a little bit at a time. Do not stop whisking the yolks or add the coconut milke too quickly or you will cook the eggs.
5. Pour the custard mixture into the ramekins, dividing it equally. Remove any bubbles from the top with a spoon and discard. Pour the water from the kettle into the baking dish (avoiding getting it in the custard-filled ramekins) until it reaches ½ to ⅔rds up the sides of the ramekins. Bake in the preheated oven for 40-50 minutes (The time will vary with the shape and size of the baking dishes). The centers will still be wiggle when done.
6. Using tongs, remove custards from the baking dish to a cooling rack.

Bain-marie

We use a bain-marie when baking this keto coconut custard. Bain Marie is just fancy name for hot water bath.

Baking custards in a hot water bath creates a superior custard for three different reasons:

• It transfers the heat to the custard gently. This helps prevent the custards from curdling.
• A water bath helps the custards cook more evenly, preventing the outside of the custards from overcooking before the center of the custard is ready.
• Steam from the water in the bain marie increases the humidity level in the oven, preventing the tops of the custards from drying out.

How to set of a bain-marie for custards

Setting up a bain-marie for custards is different than some other culinary applications, such as melting chocolate, that use a stove top method.

You will want to start by preheating your oven (325º Fahrenheit for this recipe) and putting on a kettle of water to boil. While you’re waiting, you can set up the roasting pan and prepare the custard. When the water comes to a boil, turn down the heat to keep it barely simmering until you’re ready for it.

Next, you will need to find a roasting pan or baking dish that is the right size for your custard dishes. Be sure that the custard dishes all fit in the pan without touching. In addition to being large enough, you need to be sure that the pan has sides that are tall enough. Because you will be filling the pan to about two-thirds of the way up the sides of the custard dishes, you will need the sides to be tall. I like them to be at least as tall as the custard dishes and preferably taller to prevent hot water from sloshing out when moving the pan.

Read also: Magnesium Supplements for Keto

After you’ve found the right pan or baking dish, place a dish towel (paper towels work fine) in the bottom. The towel should not go up the sides of the pan. If it does, fold the towel to fit.

The towel prevents the custards from sliding around when you move the pan. Once the towel is in the bottom of the pan, place the custard dishes on top of the towel. They should not touch.

Now, it’s time to prepare the custard mixture, using the recipe as your guide. When the mixture is ready, carefully pour it into the custard dishes. Wipe off any mixture that spilled on the edges. After the dishes are filled, it’s time for the kettle of water. You need to pour the water in the baking dish without getting any into the custard dishes. The level of the water should go between half and two-thirds of the way up the sides of the ramekins. I usually pour in some (about one-third of the way up the sides of the custard dishes) while the pan is on the counter, put the pan into the oven, then pour in more simmering water to bring the water to the correct level. This helps prevent spills when transferring the baking dish to the oven.

Tips for Success

• Is coconut milk keto-friendly? Canned coconut milk is low in carbs and high in fats (including medium chained triglycerides (MCT’s). MCT’s are easy for the body to turn into ketones. However, not all varieties of coconut milk will work for a keto diet. Be sure that the coconut milk is not sweetened and does not contain starchy fillers. I prefer to use unsweetened full-fat coconut milk.
• Is custard keto-friendly? While most custards are loaded with sugar and not keto-friendly, this recipe uses a blend of erythritol and stevia as a sweetener. This brings down the carb level. In addition, the coconut milk and egg yolks in this add fats to help fuel my fat-burning followers. This custard can be a great way to add fat to a lower-fat meal to make your macros work out.

Keto Coconut Pudding with Granola: A Creamy and Crunchy Combination

This recipe combines a creamy coconut pudding base with a crunchy coconut cashew granola topping for a delightful textural contrast. It’s a perfect option for those who enjoy a little crunch with their pudding. This keto coconut pudding recipe is made using heavy cream, eggs, coconut milk, and cream cheese as the main ingredients. The cream cheese adds a deep, richness to the pudding The egg and heavy cream are whisked to be fluffy and light, giving the pudding and airy quality. You don’t want to just be eating dense cream cheese after all! We also add some coconut extract to enhance the coconut flavor. Vanilla extract will work as well if you can’t find coconut. To make the keto pudding sweet, I used So Nourished Granular Erythritol. You don’t need much as the coconut and the granola are already sweet. Just ¼ cup will do! Putting the pudding together does take a little bit of time and cooking. It isn’t hard to make but you do need to commit to about 15 minutes in the kitchen.

Ingredients

• Heavy cream
• Shredded coconut
• Erythritol (or other keto-friendly sweetener)
• Egg
• Cream cheese
• Coconut milk
• Coconut extract (optional)
• Keto-friendly coconut cashew granola

Instructions

1. In a large, microwave-safe bowl, combine 1/4 cup of the heavy cream, shredded coconut, and erythritol. Mix together and then microwave the mix for one minute to heat. Set aside.
2. In a separate bowl, mix the egg and the remaining 1/4 cup of heavy cream. Set this aside as well.
3. Mix the cream cheese and coconut milk together in a small saucepan. Cook over medium heat, stirring until the cream cheese has melted.
4. Add the warm shredded coconut mix to the saucepan and stir.
5. Whisk the egg and cream mix into the sauce pan, stirring constantly until the mixture thickens.
6. Pour the coconut pudding into 4 small bowls then place in the fridge to cool for about an hour (or longer).
7. Top each pudding with 1/4 cup of the coconut cashew granola and serve.

Tips for Success

• The granola is simply incredible. It is made with coconut, cashews, almonds, golden flaxseeds, erythritol, pumpkin seeds, chia seeds, and monk fruit extract. It also has chicory root fiber mixed in to give even more nutritional benefits. Every serving only has 3 net carbs which is incredible when compared to classic, oat-based granola (which can have around 18 grams of carbs in one serving!). This granola is all seeds, all nuts, and all flavor.
• The creamy pudding and the crunchy granola are the perfect combination.

Sugar-Free Coconut Pudding: A Perfectly Portioned Dessert

Beautiful Sugar Free Coconut Pudding presented in mason jars for a perfectly portioned keto, low carb, paleo dessert! Cold Sugar Free Pudding in any season is scrumptious, but in the summer season it takes on an even more important role in my life. Perfect to make it ahead and store in the fridge for whenever one of the kids asks for a snack. It’s sugar free pudding! It’s dairy free, it’s low carb and it’s super easy! Just 5 ingredients to make this easy low carb coconut pudding. Of course if you decide to add some fresh berries and dairy free whipped cream on top that is totally optional, but it does make it quite pretty to present don’t you think? I’ve been working on more and more recipes that are dairy free because my sweet daughter seems to be having some stomach issues with too much dairy.

Ingredients

• Coconut milk
• Gelatin
• Sweetener
• Fresh berries (optional)
• Dairy free whipped cream (optional)

Instructions

1. Place the coconut milk in a sauce pan over medium high heat.
2. Bring to a boil while stirring constantly to remove lumps.
3. Once boiling reduce heat to simmer and sprinkle in gelatin.
4. Continue to stir for about 10 minutes until mixture thickens and reduces.
5. After 10 minutes, remove from heat and stir in remaining ingredients.

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