Whipped Healthy Coconut Pudding

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This yummy and light whipped paleo coconut pudding can be made 2 ways–with spices and without. And if you’re a whipped cream lover, the plain version doubles as a dairy-free whipped cream substitute to boot!

paleo coconut pudding with berries on top in glass dessert dishes

Have you turned on your TV lately?

Then I’m sure you’ve noticed the whipped cream commercials centered around Thanksgiving pumpkin pie.  Thanks a lot, commercial producers :-).

Whipped cream commercials are honestly the last thing I need. Why? Because insatiable cravings for the pillowy-topping induce exorbitant salivary production and then I cannot concentrate on the latest episode of Love It or List it or HGTV.

Like I said, thanks a lot commercial producers.  I’m sure many people cope with these holiday advertisements by pulling a red canister out of the fridge, tilting their head back, and squirting a prodigious dollop of the stabilized chemical cream onto eager tastebuds.

Unfortunately, since I follow the GAPS diet for gut healing (a grain-free, sugar-free, almost dairy-free diet), I cannot resort to that option.

blooming gelatin with a fork for coconut milk pudding in a glass bowl

The solution?  Spiced Whipped Coconut Pudding!  It tastes just like a bowl of whipped cream (i.e. a bowl of bliss).

Even better, this faux cream is suitable for the GAPS, Paleo, and anti-candida diet and is allergen free!

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Why is there Gelatin in this Paleo Coconut Pudding?

Since going grain-free, gelatin is my go-to for creamy desserts and even baked goods!  In this recipe, coconut milk “jello” transforms from a solid into a light and fluffy pudding.

Although it is difficult to believe until you try it, the only trick is whipping the mixture in a food processor or blender.  This recipe is an autumnal twist on my Egg and Dairy-Free Strawberry Mousse.

I offer some servings suggestions for this pudding below, but I usually prefer just eating it by the spoonful in front of the TV!

What Kind of Gelatin Should You Buy?

I recommend buying gelatin from reputable companies that source from grass-fed animals only.

Some of the brands that I like are:

Great Lakes

Vital Proteins

Perfect Supplements

whisking coconut milk pudding in stainless steel pot

Before we get to the recipe, here are some notes about it:

1.  I highly recommend NuNaturals stevia extract – for purity and taste.

2.  Also, I tried making it this morning and it tastes great!  If you make it in a high speed blender (like a Vitamix), on high power, then it will make it way too smooth and you will have to let it gel up again.  So either try only in a regular blender or don’t blend it on high.

3.  Of course, you could leave out the spices and have a lovely vanilla-ey whipped cream topping. It’s delicious!

blending coconut milk pudding in a vitamix high speed blender

How about eating this whipped cream substitute on top of:

Dairy-Free Berry Mousse
Chocolate / Carob Chia Pudding
Chocolate / Carob Silk Pie
Chocolate Almond Chip Coconut Milk Ice Cream
Homemade “Jello”

— or just by itself, dropped into one’s mouth by the spoonful – or I guess you could even drop it into a frosting piping bag and squirt it into your mouth if you are really hankering for the experience of the “squirt whipped cream into your mouth” thing :-).

4.  For more information on how to use stevia, see Stevia–What It Is and How to Use It.

5.  Allergen-Free Crumble Topping and Slow Cooker Apple Pie Filling, as well as fresh fruit, are a few great options to go along with this recipe.

coconut milk pudding glass dessert cups with berries in white bowl and colander

Recipe Notes

coconut milk pudding with berries in glass dessert cups
paleo coconut pudding with berries on top in glass dessert dishes

Whipped Healthy Coconut Milk Pudding

This Healthy Coconut Pudding has 2 versions – with and without spices. The plain version doubles as a dairy-free whipped cream substitute!
5 from 1 vote
Print Pin Rate
Course: Dessert, Dressings, Seasonings, etc., Snack
Cuisine: AIP, Dairy-Free, Gluten-Free, Grain-Free, Keto, Low-Carb, Paleo, Vegan
Keyword: coconut milk pudding, healthy coconut pudding, keto coconut pudding, low-carb coconut pudding
Prep Time: 20 minutes
Freeze Time: 4 hours
Servings: 2
Calories: 283kcal


  • 1 cup additive-free coconut milk
  • 4 teaspoons gelatin (use agar-agar for vegan option)
  • 1 tablespoon honey (or low-carb alternative)
  • 1/4 teaspoon ground ginger (for spiced version only)
  • 1/8 teaspoon ground cardamom (use cinnamon for AIP–optional; for spiced version only)
  • 1/8 teaspoon ground nutmeg (omit for AIP–optional; for spiced version only)


  • In a small bowl, stir together ¼ cup coconut milk and the gelatin. This ensures the gelatin dissolves without clumps.
  • Heat the remaining coconut milk in a small saucepan. When simmering, whisk in the softened gelatin mixture. Whisk until dissolved.
  • Place in the fridge until set, at least 4 hours.
  • When gelatin is set, scoop it out into a food processor or blender.
  • Add the sweetener of your choice and the spices. Pureé until creamy, about 2-3 minutes.
  • Taste and adjust sweetener/spices, if needed.


    • Canned Coconut Milk Alternative: If you would rather not purchase coconut milk, you can make Easiest Coconut Milk.
    • Seasoning options: The seasonings can be can be omitted for a Plain Whipped Cream substitute.


Calories: 283kcal | Carbohydrates: 12g | Protein: 9g | Fat: 24g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 31mg | Potassium: 260mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 4mg | Net Carbs: 11g

Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

What would you top with this coconut milk pudding / whipped cream substitute?
Or would you eat it by itself?

Empowered Sustenance

 Lauren is the real food blogger at EmpoweredSustenance.com.  After struggling with ulcerative colitis for five years, she decided to dive head-first into healing her body with nutrition and a holistic lifestyle.  She follows the GAPS diet and enjoys sharing her creative, grain-free recipes and healing tools with others.  She offers a free, retro-inspired Grain-Free Holiday Feast e-cookbook on her blog.

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  1. Love this website, and this recipe, but wondering, what kind of gelatin do I use? I always go organic, on everything I put into my body (as everyone should), so can you give me some organic brands that are good? I’ve never had any use for gelatin (until I saw this recipe, and ready to try it), so I haven’t been looking out for any of that in my favorite store that sells MANY organic foods, such as my Harris Teeter. Thanks in advance!

    1. Hi there – I just added a link in the recipe to a good brand. Plus just above the recipe there are 3 options of companies that I like. Hope that helps! Thanks for the kind words!

  2. I’m so happy to have found your website and this recipe in particular! I thank you so much for this really creative yet simple use of coconut milk ( which thanks to you I now make my own) and gelatin as I focus on healing and sealing my gut. There’s very little I can eat without an allergic response and these are two things happily that I can. I’ve now made your pudding twice in three days so I completely get why you wrote about doubling or tripling the recipe! I must tell you, in my excitement to make it the first time, I mistook the tsp for TBSP and put 4 TBSP gelatin in. That was a riot once hardened, since it was more like a hockey puck. I used my immersion blender regardless and it was really fun that it turned out like sushi rice actually. I loved it! So this morning it is as it should be, with 4 tsps.
    I really appreciate your time in sharing your creations with everyone. Cheers to you!

    1. How crazy! Love the hockey puck illustration and we are kindred spirits about not wasting food. You did a great job w/ the sushi rice look alike!

      I need to make this again. Been thinking about it. Take care!

      1. Hi Adrienne,

        You’re fun to comment back, thanks! I’m glad you also found the humor in my hockey puck-sushi rice ‘mistake’ which I consider another great find now. :).

          1. Ok, perhaps it’s my head cold but I’ve been searching for that cake, expired baking soda reference in the link and haven’t seen it? What a teaser. If you have time, I’d certainly like to read that. And by the way, the whipped pudding turned out perfect though I think because I don’t have much chewy texture in my current diet, I like the sushi rice version best. Cheers

          2. That was funny, you’ve had a good spirit and sense of humor it seems for many years. Great way to be! And ouch, that must have hurt your shin. Thanks for taking the time to put it in the post. I thought for certain I was missing something. And thanks for the gummy link. I can’t digest fruit right now so I’ll happily stick with your whipped pudding. And just saw your dishwasher rinse aid, that’s brilliant! I love your website and am having a lot of fun discovering all sorts of gems. Thank you!

            1. Hi Amanda. Actually, that is an area that I need improvement. Hopefully this blog is helping :).

              There are more goofy stories of my younger cooking days. I don’t know how they fit in a blog post but maybe they can.

              You could do tea for the gummies. Some have done that. Or veggies and more sweetener :).

              So glad you are here. It’s been a pleasure hearing from you!

          3. Improvement, I’d say you have covered it all Adrienne! It’s impressive all that your website encompasses. I really enjoying it. That’d be fun to have a memories section. I have the most profoundly fond memory making cookies with my mom for the first time and always smile thinking about it.

            A ka for the tea suggestion. Yes, I do make gelatin ‘hello’ with tulsi tea, kombucha and also organic coffee with MCT oil, Tigernut flour and coconut butter. All fun and great to take on the road

        1. Whoops, and I need improvement on my typing skills. Forgive the typos! Thank you for saying you’re glad I’m here, that’s really kind of you, This has been a lot of fun and you have a new loyal follower.

          1. Thanks so much and really glad to have you here! (I almost typed “hear” – so typos abound…….:)).

    1. Hi Caroline. We don’t have TV service in our home – :). The author of this post is a single gal so perhaps that explains her reference to TV? I understand your sentiments though and am not a TV fan :). I watched way too much of it in my younger days and so wish I could have that time back now.

  3. I just made this today, and I am wondering if there is a typo on the amount of gelatin. The reason I ask is that when it gelled, it was as hard and thick as a rubber tire and would not blend in the blender. I switched it over to the food processor, and all it did was roll around like a rubber ball and would not get creamy. We ended up eating it anyway and it was delicious, but the texture was not right. I used 1 cup of coconut milk and 4 tsp. of gelatin, as the recipe instructed. It seems like half the amount of gelatin might have worked better. Ideas?

  4. I tried this out, and though it tastes great (even without sweetener!), it’s definitely a weird texture (too gelatinous and thick). Am I just not blending for long enough? Your picture looks super light and fluffy 🙂

    1. For the picture, I used Trader Joe’s Light Coconut Milk (because it is additive free). So it has less fat and becomes creamier and less gelatinous. The same goes with homemade coconut milk or other homemade nut milks. After experimenting with the recipe, I’ve found that when using full-fat coconut milk, it works well to use only 2 tsp. gelatin.

  5. I’m wondering about the whipping process.
    You say to use a food processor of blender…
    Wouldn’t a mixer work better? I’m thinking
    of how whipped real cream is made with a mixer.

  6. I’ve made coconut whipped cream without gelatin. That would be the easiest vegan option. But since I am not vegan, I am eager to try this heftier version and see how it compares.