This Keto Coconut Pudding Recipe is lusciously rich with deep coconut flavor, and quick and easy to make on the stovetop.
Being a food blogger, friends and family frequently gift me with random food items. I’ve had neighbors drop off crates of fresh carrots and friends bring back spices from their travels around the world.
People also share their crazy food ideas (like chocolate-covered mashed potato truffles) and requests (a friend tried to commission me to make an ice cream that doesn’t melt, lol).
And they sometimes share their beautiful props with me!
A very sweet friend of mine loves to go antiquing and she somehow finds the best bargains. It’s not uncommon for me to get a random text from her with a photo of vintage plates, utensils, or glasses, asking me if I want her to grab them for me.
One day she texted me a photo of these adorable glasses, asking if they’d be of use to me. I loved them the moment I saw them! The curve to the glass is such a unique feature, and reminds me of what I think of as sundae dishes in old-time ice cream shops.
I was craving some kind of coconut treat, and incidentally, my friend is a huge coconut fan. I knew that’s how I wanted to break in these beautiful glasses. Not to mention, I had a cereal-sized bowl full of egg yolks in my fridge (the remnants of making an Italian meringue); it was fate.
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The Best Keto Coconut Pudding Recipe
Like good custards should be, this dish is rich and filling, so a relatively small serving size is completely satiating.
The egg yolks act as the thickener in this recipe, and also give the custard its gorgeous yellow color. I used all heavy cream, but you can swap out full-fat unsweetened canned coconut cream for an even more intense coconut flavor.
I like to add a dollop of whipped cream and an extra sprinkle of coconut on top before serving, but that’s totally your call. If the chocolate-coconut flavor combo is your thing, feel free to add a sprinkling of chopped extra-dark (or stevia-sweetened) chocolate on top.
Growing up, my mom always make a coconut cake for Easter so I always associate coconut desserts with springtime and Easter festivities. This would be a perfect low-carb dessert to have on hand for Easter, or for any spring gathering!
Ingredients
- Heavy whipping cream
- Water
- Granulated erythritol
- Stevia glycerite
- Salt
- Egg yolks
- Vanilla extract
- Coconut extract
- Unsweetened shredded coconut
How to Make Keto Coconut Pudding
- Add the liquids and sweeteners to a medium saucepan over medium heat.
- Heat until the liquid is steaming, and then gradually (starting with just one drop at time) whisk ½ cup of the hot liquid into the egg yolks. This is to temper the egg yolks and help prevent them from curdling.
- Add the egg yolk mixture to the pot with the rest of the cream mixture, and bring to a gentle boil, whisking constantly.
- While continuing to whisk constantly, boil until thickened, about 30 seconds.
- Stir in the flavorings (here we use vanilla and coconut extract) and shredded coconut.
How to Store This Recipe
Store Keto Coconut Pudding covered in the fridge for up to 5 days.
Coconut Pudding FAQs
What's the Difference Between Pudding and Custard?
Custards and puddings are both thick and rich, but custard is typically thickened with egg yolks. On the other hand, puddings are usually thickened with flour or cornstarch.
Also, custards are frequently baked in a water bath while puddings are commonly made on the stovetop.
This Keto Coconut Pudding Recipe is kind of a hybrid of custard and pudding. It's thickened with egg yolks, but made on the stovetop!
Can You Use Coconut Milk Instead of Cream For This Recipe?
Yes! Instead of heavy cream, here you can use 1 cup of canned unsweetened full-fat coconut milk. Shake it before opening it so that the thicker white part is properly mixed in.
Does This Coconut Custard Taste Eggy?
Similar to custard, this Keto Coconut Pudding Recipe is thickened with egg yolks. To avoid it tasting overly eggy, I like to add coconut extract in addition to vanilla extract. This also helps intensify the coconut flavor!
Do You Eat Pudding Hot or Cold?
Like most things in life, this is a matter of personal preference. However, pudding is usually served cold. This is not only for taste purposes, but also because pudding thickens as it chills.
More Keto Coconut Recipes to Try
- Coconut Keto Cookies Recipe with Chocolate Chips
- Homemade Keto Almond Joy Candy Bars
- My Favorite Noatmeal
- Coconut Chicken Tenders
Keto Coconut Pudding
Ingredients
- 1 cup heavy whipping cream
- ½ cup water
- 2 tablespoons granulated erythritol
- ⅛ teaspoon stevia glycerite
- 1 pinch sea salt
- ½ cup egg yolks about 8 large; reserve the whites for something else
- 1 ¼ teaspoons pure vanilla extract
- 1 ¼ teaspoon coconut extract
- 4 tablespoons unsweetened shredded coconut
Optional Toppings:
- Unsweetened whipped cream
- Unsweetened shredded coconut
Instructions
- Add the cream, water, erythritol, stevia glycerite, and salt to a medium saucepan over medium heat.
- Heat until the liquid is steaming, and then whisk ½ cup of the steaming liquid into the egg yolks starting with a couple drops at first, and gradually whisking in the entire ½ cup.
- Add the egg yolk mixture to the pot with the rest of the cream mixture and bring to a gentle boil, whisking constantly. Once boiling, boil until thickened, about 30 seconds, continuing to whisk constantly.
- Whisk in the vanilla extract, coconut extract, and shredded coconut.
- While it’s still hot, carefully pour the custard into 6 individual serving glasses. Cool to room temperature, and then cover with plastic wrap and refrigerate to chill, about 2 to 4 hours.
- Serve topped with whipped cream and shredded coconut if desired.
Helpful Tips
- Nutrition information for this recipe was calculated without the optional toppings.
- Net Carbs: 2g per serving
Nutrition
This post was first published on Healthy Sweet Eats on March 29, 2018. It was updated with more information on August 20, 2021.
Helen
Just made this tonight..so good! Thank you for sharing your recipe!