This version of the popular Puerto Rican “Tembleque” Coconut Pudding is keto friendly and high in protein.

Ingredients

The classic Puerto Rican Tembleque is a work of art. It requires removing the flesh of the coconut and that thin but hard brown skin, shredding it and making your own coconut milk. The coconut milk is then cooked with cornstarch, sugar and spices until it thickens. And it becomes the perfect jiggly coconut dessert.

For my version, the Keto Coconut Pudding, I had to make some adjustments like using arrowroot and gelatin as thickening agents, using a sugar replacement like Lakanto Monkfruit Classic and adding protein powder.

The result may not me my grandmother’s Tembleque, but it is absolutely delicious. I hope you enjoy it.

Keto Coconut Pudding Steps

In a small sauce pan, combine the water cinnamon sticks and clove. Simmer for 5 minutes. Set aside and let it cool down. Place the unflavored gelatin in a small bowl with water (not more than a cup), stir and set aside to let it bloom.
Then, combine the coconut milk, sugar replacement, shredded coconut, arrowroot and protein powder in a blender or sauce pan if using an immersion blender. Blend until smooth.
Combine the coconut milk mix with the reserved cinnamon and clove tea. Set the stove to medium high heat and bring to a simmer while stirring. Do not boil, it may cause some sugar substitutes to crystalize.

Continue to stir and cook until it thickens. It will be ready when it coats the back of a spoon. Add coconut extract and gelatin and combine well.
Once ready, remove from heat.
Pour in individual cups and keep in the fridge for at least 4 hours to set.
To serve, sprinkle with cinnamon and additional shredded coconut.