I ABSOLUTELY LOVE Coconut Cream pie, and I’ve managed to replicate the taste of the wonderful pies my wife makes in a low carb, Keto friendly coconut cream pudding.
It’s so awesome to be able to eat this delicious treat and know there is no carb penalty, you won’t get kicked out of ketosis, and there’s none of society’s great scourge… sugar! It’s actually a really healthy snack, or great end to a meal.
(Ingredients Notes: I use Hewitt’s 35% Whipping Cream which has no additives or preservatives. Organic would be even better, but be prepared to spend 2 to 3X the price. I have used straight stevia when making pudding, but I find the after-taste quite strong. I get a stevia/erythritol blend from my local bulk food store, and it tastes exactly like sugar with no after-taste. You can get the same stevia and erythritol blend on Amazon for about the same price here. I don’t recommend xylitol as it has known issues with stomach intolerance. Regarding the egg yolks, I just buy regular x-large eggs from my local grocery store, but if you have access to organically fed, free range eggs, those would be preferable. I like the NOW foods natural gelatin available on Amazon here).
Spread out coconut on a cookie sheet and bake at 350F for 4-5 minutes until a light, golden brown color. Remove from oven and set aside.
Combine whipping cream and water in saucepan and put on burner on low.
Sprinkle 1 to 2 packets of gelatin on surface of whipping cream & water mixture in saucepan and let soak for a few minutes to expand. (NOTE: I initially used 1 packet of Knox gelatin (1.8g) when I made this, but you might prefer to use 2 if you prefer a firmer, more jello like consistency. I guess it all depends on how firm you prefer your pudding. More gelatin = firmer and jigglier, closer to jello. Less gelatin = Less thick but a little creamy, more like traditional homemade coconut cream pie filling or pudding.)
Whisk egg yolks in a separate bowl with a fork and set aside.
After gelatin has soaked in liquid and expanded on the surface of the whipping cream + water mixture in the saucepan (approx 3-5 minutes), turn burner temperature up to med-low and stir regularly as the liquid heats up to ensure gelatin is thoroughly mixed into the liquid. As the liquid gets hotter, you should begin to see the gelatin dissolve completely into it. I use a digital cooking thermometer and don’t let the liquid get above 160F. You don’t want it to boil.
Once the liquid reaches approx 160F, then scoop out a 1/4 cup into the bowl of egg yolks and whisk thoroughly with a fork. Add another 1/4 cup of liquid and whisk thoroughly again.
Pour the egg yolk mixture you just whisked slowly into the saucepan full of your cream / water / gelatin mixture, stirring continuously as you do so to ensure fully mixed.
Add 1/2 cup stevia/erythritol while continuing to stir, and then add the toasted coconut, again continuing to stir so mixture is mixed thoroughly as it continues to cook.
Stir continuously for 3-4 minutes until the mixture reaches 160F, and then remove the saucepan from the hot burner.
Stir in 2 teaspoons of natural vanilla extract (artificial will do in a pinch, but pure natural vanilla tastes MUCH better).
Once vanilla is thoroughly stirred in, pour into ramekins, small bowls, or small 250ml canning jars as I like to use. I use a 1/2 cup measuring scoop and get 6 puddings out of the recipe, but you could just as easily make 4 or 8 puddings, depending on how many you want (or how many people you have to feed). You can also double the recipe for more, or split it for less.
Feel free to top off with fresh whip cream if desired.
2 c 35% whipping cream = 1667 kcal = 167g fat = 10g protein = 0 carbs
6 x-lg egg yolks = 390 kcal = 30g fat = 16.2 protein = 0 carbs
1/2c Stevia/Erythritol = 0 kcal = 0 carbs
1c Unsweetened Coconut = 800 kcal = 72g fat = 8g protein = 40g carbs (8g sugars)
TOTAL = 2857 kcal = 269g fat = 34.2g protein = 40g carbs (8g sugars)
Per Pudding (6) = 476kcal = 5.7g protein = 6.7g carbs (1.3g sugars)