Mama's Coconut Cream Pudding
by Patti 'Mama' Corso-Driedger
What's life without creamy pudding, this is a family favorite, we often use it as a pie filling for coconut cream pie. The texture is silky and the flavour rich in coconutty goodness!
Category
Dessert
Servings
8
Prep Time
5 minutes
Cook Time
20 minutes
Calories
300
Author:
Patti 'Mama' Corso-Driedger
Ingredients
1 cup coconut cream (just the solid cream)
1 cup heavy cream
2 eggs plus 1 egg yolk
2/3 cup powdered Swerve SweetenerPinch salt2 tbsp butter1 tsp coconut extract1/2 tsp vanilla1/4 tsp xanthan gum or glucomannan3/4 cup shredded unsweetened coconut
1/2 cup plus 2 TB Powdered Swerve Sweetener
1/2 tsp powdered stevia
2 tbsp butter
1 tsp coconut extract
1/2 tsp vanilla
1/4 tsp xanthan gum
2/3 cup plus 2 tbsp shredded unsweetened coconut
1 TB of butter
Directions
Heat oven to 350 °F. and line a baking pan with 2 tbsp of the flaked coconut.
Toast 2 tbsp of the flaked coconut in the oven on a parchment lined pan at 350 350 °F for 4 min till just golden. Remove and set asside to cool.
To a medium size sauce pan add the high fat coconut cream (just the solid portion) and high fat whipping cream. Cook on medium heat.
In a small bowl beat the 2 eggs with the egg yolk and powder Swerve sweetener.
As the cream starts to warm add 1/2 cup to the egg and sugar mixture a few tbsp at a time. Then whisk this into sauce pan of warm cream.
Continue to cook on medium until it thickens. Then remove from heat.
On top sprinkle the xanthan gum as evenly as possible. wait 1 min then stir in. Add the butter, both extracts and the untoasted coconut flakes.
Pour into serving bowls and sprinkle with the toasted coconut. Or if you prefer, allow to cool in the fridge and then top with Whipped cream and the toasted coconut.
Alternately this can be used as a pie filling.
Recipe Note
Note: Put the coconut cream in the refridgerator over night. This way the cream becomes solid at the top of the tin and is easier to scoop out.
This pudding makes a great coconut cream pie, just fill a Low Carb Mama pre- baked pie crust and set in the fridge to cool before adding whipped cream and toasted coconut.
Nutrition
Nutrition
- Serving Size
- 1 Serving (80g)
- per serving
- Calories
- 300
- Carbs
- 4.2 grams
- Fiber
- 2.3 grams
- Net Carbs
- 1.9 grams
- Fat
- 35.2 grams
- Protein
- 4.7 grams
Disclaimer: As with all of Mama's Recipes, this is a Low Carb and Gluten Free recipe. However, feel free to adjust with substitutes where you like. Such as egg or dairy vegan substitutes, for example.