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–+ servings

Keto Coconut Pudding (Puerto Rican Tembleque)

Low Carb Puerto Rican Coconut Pudding Dessert
Print Recipe Pin Recipe
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.

Nutrition

Serving: 0.5CupCalories: 140kcalCarbohydrates: 3gProtein: 4gFat: 13gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 76mgPotassium: 106mgFiber: 1gSugar: 2gVitamin C: 1mgCalcium: 8mgIron: 1mg
Keyword Coconut, low carb, Pudding
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