Low Carb Coconut Gelatin Pudding - Keto Paleo Dessert
A silky, rich coconut pudding thickened with gelatin instead of traditional starches, making it perfect for keto and paleo diets. The base combines canned coconut milk with vanilla and a touch of stevia, creating a naturally sweet dessert that rivals dairy-based puddings. The gelatin gives it a smooth, custard-like texture that sets beautifully in the refrigerator. Top with fresh berries and coconut flakes for added texture and natural sweetness. This make-ahead dessert is ideal for meal prep or entertaining guests following low-carb lifestyles.
Ingredients
Instructions
- 1
Place coconut milk in sauce pan over medium high heat
- 2
Bring to boil while stirring constantly to remove lumps
- 3
Reduce heat to simmer and sprinkle in gelatin
- 4
Stir for 10 minutes until mixture thickens and reduces
- 5
Remove from heat and stir in salt, vanilla extract, and stevia
- 6
Taste and adjust stevia if needed
- 7
Pour into 6 small mason jars or ramekins
- 8
Allow to cool 30 minutes then refrigerate for 3 hours or overnight
- 9
Top with fresh berries, whipped coconut cream and coconut flakes when serving
Tips
Stir constantly while heating to prevent the coconut milk from separating or scorching on the bottom of the pan.
Sprinkle gelatin gradually while whisking to avoid clumps that won't dissolve properly.
Taste before chilling and adjust stevia since sweetness preferences vary and some brands are stronger than others.
Good to Know
Refrigerate covered up to 4 days
Make 1 day ahead for best texture and flavor development
Serve chilled directly from refrigerator with desired toppings
Common Mistakes
Don't boil gelatin mixture too vigorously to avoid breaking the gelatin bonds
Stir constantly during heating to avoid coconut milk separation
Cool completely before refrigerating to prevent condensation
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
liquid sweetener works best
FAQ
Can I use powdered gelatin instead of granules?
Yes, use the same amount but dissolve it in 2 tablespoons of cold water first, then add to the hot coconut milk while stirring.
What if my pudding doesn't set properly?
The gelatin may not have dissolved completely or the mixture wasn't hot enough. Reheat gently and stir until smooth, then re-chill.
How long will this keep in the refrigerator?
Store covered for up to 4 days. The texture is best within the first 2 days but remains safe to eat longer.