Keto coconut pudding is really the most tweakable and versatile pudding! It can give one million ideas to Ketonians who love pudding and want to take more collagen on daily basis. Besides wonderful flavour, this pudding can be utilised on so many different ways! It really can inspire you and give some new approaches to Keto dessert preparation.
When Ketonians can’t have any dairy
As you might already know, Apollonas is certificated nutrition therapist. Interestingly, he often works with clients that have different food intolerances or allergies. Most of the times, he encounters clients with some sort of dairy products intolerance. Even though he’s a great advocate of switching to goat milk products, there are those cases when people cannot have any kind of dairy. In those cases, coconut milk is the first thing he recommends. However, he never recommends industrial milk, never from a can or carton packaging! Or to put it simply, never with a barcode!
Homemade coconut milk
I couldn’t write anything that would say it better than he already did in his article about homemade coconut milk. If you haven’t, please find some time to read it! I was actually thrilled when he suggested to always make our own coconut milk at home. And ever since then, I have been experimenting with it!
Of course, I experimented mostly in the Keto dessert creation. Somehow, with coconut milk, they always turn out delicious and exotic. Now, I know some of you might prefer almond or other nut-based milk, but in this particular case, coconut milk will give the most neutral base for creating different flavours and creamy textures. Even though I use goat milk in most of the cases, this time I gave my best to create an enjoyable coconut pudding! This simple base will satisfy both the carb-eaters and your Keto friends coming over for a dinner. Guess what, it was a success – again!
Keto coconut pudding creation
Making the pudding with grass-fed beef gelatine is something we often do! You can try our anti-inflammatory Keto pudding and impress just about anyone! Before I start praising Keto pudding with grass-fed beef gelatine, I would like to go over the facts about coconut milk. In today’s industrialised world, everything is loaded with additives and stabilisers. People always use the excuse of not having time, while they somehow forget to mention the fact they are just lazy to make things at home. Now, I might sound cruel, but not having 10 minutes to prepare your own coconut milk at home is more of laziness, then anything else! Here are my arguments:
- If it’s canned, it has been overprocessed before and after the can was sealed
- If its expiration date is more than 1 week (usually, it is) what is making this organic milk last so long?
- The ingredients! Other than coconut milk, it usually contains carrageenan, guar gum, xantham gum or even gum arabica to keep it smooth and creamy. These things are quite unhealthy food additives.
- Sometimes it contains added sugar or artificial sweeteners. Why? Coconut contains 6 g of its own natural sugar in 100 g. Why would you need more?
- The product is transported and imported in a liquid form. It is stored in different temperatures and environmental conditions. Who knows how long it was standing on the shelf or in the storage before you bought it.
- The linings of the cans possibly contain petroleum-based carcinogenic compounds
- The golden rule of Greekgoesketo.com says: “If it has a barcode, it most probably is overprocessed and unhealthy”
Versatile Coconut Keto Pudding
- 1 litre (4 cups) homemade coconut milk full fat
- 1 tbsp coconut oil
- 4 micro scoops 100% stevia extract if you are using a blend sweetener, use 4 tbsp
- 3 tbsp gelatine we use grass-fed beef gelatine
Variations of additives (use just one of these or come up with your own flavouring)
- 10 whole raspberries or any berries of your choice
- 10 whole nuts of your choice roasted
- 1 tsp cinnamon or gingerbread spice mix
- 1 tsp vanilla extract or ground vanilla bean
- 1 tsp natural peppermint extract
- 1 tea bag camomile tea
- 1 tbsp raw cacao organic
- 1 tbsp lemon zest organic
- 1 tsp natural rum aroma
Soak the gelatine in 100 ml (half a cup) warm water. Place the coconut milk in a deep saucepan and bring it to a boil.
Add 1 tablespoon of coconut oil and let it melt. At this point remove the saucepan from the heat and add the gelatine. Stir with a whisk. Add stevia and return to the heat constantly string. Reduce the heat and cook it for 5 minutes so that all gelatine melts and the pudding unifies.
Set it aside to cool down halfway before adding any flavour and pouring it into dessert glasses.
In this photos, you can see 2 versions I made. The one is with added cacao and some coconut crumbs in the bottom of the glass and then topped with coconut milk pudding. I decorated it with cacao powder. The other version is with added raspberries and topped with Ceylon cinnamon.
The pudding will create a nice thick crust that resembles the coconut cream creation when homemade coconut milk is refrigerated. This will add a special crunchy texture to the pudding. You will have to break the crust with your spoon to reach the creamy part of the pudding. Most of the flavour will be located in the crust. ENJOY!!!
Nutritional label is only per portion of pudding without additives or flavourings.