Low Carb Coconut Pudding (Paleo, Keto)
Beautiful Sugar Free Coconut Pudding presented in mason jars for a perfectly portioned keto, low carb, paleo dessert!
Sugar Free Coconut Pudding
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! Really doesn’t get better than that for a creamy keto pudding dessert pretty enough to serve to guests on a hot summer night!
Dairy Free Coconut Pudding
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. She loved this recipe as did the rest of the family, even the youngest who isn’t quite a fan of anything coconut.
Whether you need a dairy free dessert for a friend coming over or you just want a quick and easy treat to have in the fridge for the family this summer, you won’t be disappointed with this sugar free coconut pudding.
More Dairy Free Desserts you might like:
- 3 Ingredient Sugar Free Peanut Butter Popsicles
- Dairy Free Sugar Free Crock Pot Fudge
- Dairy Free Raspberry Truffles
- Sugar Free Caramel Mocha Iced Coffee
- Sugar Free Maple Coconut Refrigerator Fudge
- Paleo Mixed Berry Popsicles
Low Carb Coconut Pudding (Paleo, Keto)
Low Carb Coconut Pudding (Paleo, Keto)
Ingredients
- 27 ounces Coconut milk unsweetened, canned
- 1/4 tsp salt
- 1 tsp vanilla extract
- 3 tsp gelatin
- 1 tsp 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.
Video
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
I made a half batch my first time and it was AMAZING! Would like to make a full batch this time, but am wondering how long this is good for in the fridge?
Can this set with coconut milk from the refrigerated isle in carton? Or does it have to be the canned? Thank you!
Great question! I haven’t tested it with fresh coconut milk in the carton but I think it may work you may need more gelatin though since the canned coconut milk is so thick and in the fridge thickens more.
Hello, When using the canned coconut for the custard, do you use just the thick coconut, or do you mix the liquid and the solid coconut together?
I used both liquid and solid.
Hi Brenda!
This looks so tasty, what could I use instead of gelatin? We don’t eat animal products.
Perhaps guar gum?
This was delicious! My husband and I really enjoyed it. The mixture did not thicken on the stove at all, but I read a comment saying that it would thicken as it cooled. I sweetened it with monkfruit sweetener. We were able to eat it 2 hrs later. Just as an FYI, a “skin” formed on the top of the puddings, which I imagine is normal, but added a bit of a texture change. The only thing my husband didn’t really like about it, but Still great though!
Lovely recipe!
Do you think I could add some unsweetened cocoa powder to the coconut milk and make chocolate pudding?
My coconut milk indeed has guar gum and they are in the fridge separating….and it took twice as long and twice the gelatin to even see a difference in conisitemcy remotely. Hope it’s still edible and sets…
I made this last night. It was delicious, but it separated. So, kind of a pudding texture on top and a jello texture on the bottom. The taste is great, but I wanted to figure out how to correct the separation? Thanks.
I have an idea that the brand of coconut milk is the problem. My brand had guar gum in it which prevents separation. If the canned coconut milk doesn’t have guar gum in it, that is probably the issue.
Maybe that’s it. I used Trader Joe’s Organic (Full Fat) Canned Coconut milk, which looks like it doesn’t have Guar Gum. For other people’s reference, it looks like the Thai brand, Whole Food brand, Goya, and Sprouts brand all have Guar Gum.
This was ridiculously amazing. My kids were in Montauk for the weekend with their dad and just got home. My little one pokes her head into the fridge and asked what was in the bowls. She tried it, then looked at me, tilted her head and sighed a very happy sigh.
Awesome!
Can you use non-canned coconut milk? For example, the Silk or So Delicious refrigerated coconut milk in cartons? Thanks 🙂
I’m not sure as it is not as thick as the canned version and I’ve not tested it to know for sure. But because of the gelatin I would assume it would thicken in the fridge.
Thank you!
I LOVE SweetLeaf stevia! It’s the best option out there for sweeteners because there is no glycemic response. Most of the people commenting have likely used an inferior brand and used too much of it. If you use the right quantity, you can’t taste it at all. There’s nothing better! Thank you for this recipe. Can’t wait to try it!!
Thanks Amy!
I am in the process of making this as I type. I’ve added all ingredients and am at the part where I remove from heat. It’s still very liquid. Will it thicken as it cools?
It should thicken in the fridge.
Hi there,
I don’t like using the sweet drops. Would it be possible to use granular or confectioners sugar (ie Swerve, Truvia, etc) instead? In any of the recipes you have that use sweet drops?
You can use any sweetener you like but you’ll just have to determine how much to use.
Brenda ~ Thank you for this recipe. I don’t have the ingredients right now, but I decided to take your idea for little jelly jars that seem to have a permanent home on my top shelf just waiting to be put to good use. I used them to make a parfait pudding using Cabot’s plain Greek yogurt, SweetDrops (chocolate-raspberry) & vanilla extract ~ then layered it with homemade blueberry conserves topped with fresh blueberries & put in fridge a few hours. Beautiful served in those cute jelly jars & easy to transport too. Tomorrow I’ll get your coconut ingredients & try that, too. O,O
Natural sugar is just as much a keto-breaker as any added sugar because they are metabolized exactly the same way in the body. Sugar is sugar is sugar whether natural or added. The Agave nectar that is almost 100% fructose is just as bad as any other food like a banana that is 91% sugar and 35% of it is pure starch.
I’m not quite sure what you’re referring to. There is no sugar in this recipe. There is no agave nectar in this recipe.
Ha, I’ve been waiting to see the above person reply, cause I was wondering the same thing. Duh, we all know sugar is sugar etc and there is no sugar in this recipe.
I know that this was a post using stevia, but it has nasty reactions for my husband. Would a similar sweetener (like swerve) work? Or maybe coconut sugar, I know that will increase the carbs. This looks amazing we just can use stevia.
THANKS!!!!
Any sweetener you prefer to use will work fine, you will just have to determine how much for how sweet your sweetener is that you’re using.
Thank you for the reply.
It says it serves 4 but you put in 6 containers. I like the mason jar idea so that I don’t over do it.
No it says servings is 6 at 4 ounces each in the nutrition info. The pics show larger mason jars but the video shows the smaller mason jars and the 4 ounces in each.
Hi Brenda,
This looks so good!! Is it really 0 net carbs minus the berries and whipped cream?
Thanks!!
No it’s 3 carbs total, there is no fiber so you have to go by the total carb count here as there is no fiber to subtract.