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Keto Coconut Pudding (Puerto Rican Tembleque)

Low Carb Puerto Rican Coconut Pudding Dessert
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Prep Time 10 minutes
Cook Time 25 minutes
Course Dessert
Cuisine American, Puerto Rican
Servings 10
Calories 140 kcal

Ingredients
  

  • 1 Cans Unsweetened Coconut Milk Lite
  • 1 Can Unsweetened Coconut Milk Full Fat
  • 1 Tablespoons Unsweetened Shredded Coconut
  • 2 Cinnamon Sticks
  • ¾ Cup Sugar Substitute
  • 2 Clove
  • 2 Scoops Protein Powder
  • 1 Tablespoon Arrowroot Powder
  • 2 Pouches Unflavored Gelatin
  • ¼ Teaspoon Salt
  • 1 Teaspoon Coconut Extract
  • 1 Cup Water

Instructions
 

  • In a small sauce pan, combine the water cinnamon sticks and clove. Simmer for 5 minutes. Set aside and let it cool down.
  • 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 burner to medium high heat and bring to a simmer while stirring. Do not boil.
  • 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.
Keyword Coconut, low carb, Pudding