Sugar-Free Coconut Pudding (Low Carb, Dairy-Free, Keto-Friendly)
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This sugar-free coconut pudding is creamy, dairy-free, and incredibly easy to make with just a few simple ingredients. It’s naturally low carb, lightly sweetened, and can be made plain or spiced depending on what you’re craving.
It also has a unique twist — once chilled, it’s blended into a light, whipped texture that makes it feel extra indulgent.
This Sugar-Free Coconut Pudding is so delicious and tastes almost like a bowl of whipped cream! Even better, it works for so many special diets including GAPS, Paleo, and the anti-candida diet and it’s allergen-free too.
It’s a great healthy creamy dessert that feels like an indulgence, similar to this Coconut Chia Pudding and this Chocolate Avocado Mousse.
Why is there Gelatin in this Paleo Coconut Pudding?
Gelatin is useful in so many recipes like Sugar-free Jello, Sugar-free Marshmallows, and even in baked goods as a gelatin egg. In this recipe, however, coconut milk “jello” transforms from a solid into a light and fluffy pudding.
Although it is difficult to believe until you try it, the trick is whipping the mixture in a food processor or blender.
I offer some servings suggestions for this pudding below, but it’s so good, you’ll likely love eating it plain just like I do.
How to Make This Coconut Pudding with Gelatin
Following are the simple directions for making this healthy coconut pudding. For the full instructions and measurements, scroll to the recipe card below.
- In a small bowl, stir together the coconut milk and gelatin. This is called blooming and ensures the gelatin dissolves without clumps.
- Heat the remaining coconut milk in a small saucepan to a simmer. Whisk in the softened gelatin mixture until dissolved.
- Place in the fridge until set.
- Scoop it into a food processor or blender.
- Add the sweetener of your choice. Blend until creamy.
- Taste and adjust sweetener, if needed. Serve with toppings, if desired.
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
- Perfect Supplements (code WNM gets 10%). I love that they have test results right on their site.
Ways to Serve and Use Coconut Pudding
This is such a versatile recipe. Here are all the ways you can serve and use this keto coconut pudding.
As a Dessert
- eat as pudding
- serve in cups with berries, chocolate, etc.
As a Topping or Filling
- use as whipped topping on ice cream, Buckwheat Crepes, or Coconut Chia Pudding
- pipe like frosting
- layer in this Coconut Yogurt Parfait
- use as a layer in a Healthy Crepe Cake
Flavor & Topping Ideas
Top this pudding with:
Or eat it just by itself, either in a dessert cup or dropped into one’s mouth by the spoonful. 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.
Flavor Variations and Add-Ins for Coconut Pudding
- Spiced: Add 1/4 teaspoon ginger, 1/8 teaspoon cardamom, and 1/8 teaspoon nutmeg
- Chocolate: Add about 1 tablespoon cocoa powder for a chocolatey coconut version
- Extracts: Add a few drops of coconut extract, vanilla, or other flavored extracts to taste.
- Fruit: Blend in freeze-dried fruit powder for naturally flavored variations.
Recipe Notes
- Canned Coconut Milk Alternative: If you prefer, you can use Homemade Coconut Milk, but results may vary depending on thickness. For best texture, use full-fat canned coconut milk.
- Vegan Option: Use organic agar agar powder in place of gelatin for a vegan version. Texture and setting time may vary.
- Sweetener Options: This pudding is only lightly sweetened. Use your preferred sweetener and adjust to taste. For a low-carb or keto-friendly version, try 1–2 tablespoons powdered erythritol, monk fruit blend, or allulose, or a very small amount of stevia (about 1/64 teaspoon or a few drops of liquid stevia).
- Blending Tips: Avoid over-blending in a high-speed blender, as the mixture can become too smooth and may need to set again. Use a regular blender or blend gently.
Sugar-free Coconut Pudding
Ingredients
- 1 cup coconut milk
- 4 teaspoons gelatin (use agar-agar for vegan option)
- sweetener of choice (see notes for options)
- 1 dash salt
Instructions
- 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. Pureé until creamy, about 2-3 minutes.
- Taste and adjust sweetener if needed.
Notes
- Canned Coconut Milk Alternative: Homemade Coconut Milk can be used, but results may vary depending on thickness. For best texture, use full-fat canned coconut milk.
- Vegan Option: Agar agar powder can be used in place of gelatin for a vegan version. Texture and setting time may vary.
- Sweetener Options: This pudding is only lightly sweetened. Use your preferred sweetener and adjust to taste. For a low-carb or keto-friendly version, try 1–2 tablespoons powdered erythritol, monk fruit blend, or allulose, or a very small amount of stevia (about 1/64 to 1/32 teaspoon or a few drops of liquid).
- Nutrition Note: Nutritional values are based on a low-carb sweetener. Using honey or other sweeteners will increase the carbohydrate and sugar content.
- Blending Tip: Make sure not to overblend if using a high-speed blender. If that happens, you might have to reset the pudding again.
Nutrition
Nutritional information is provided as a courtesy and is an estimate only. It may vary depending on ingredient brands, substitutions, and preparation methods. Optional ingredients are not included. Net carbs are typically calculated by subtracting fiber and sugar alcohols (such as erythritol) from total carbohydrates. This information should not be relied upon for medical or nutritional purposes.
Note: This recipe was strongly based off of a recipe developed by Lauren at Empowered Sustenance.
This is such a wonderful recipe!
I would love to have you share this, or any other recipe of your at Wednesday Extravaganza – my Foodie Link Party with the chance to get a lifetime feature on my Wall of Fame. Here is the link:
(Link deleted by Whole New Mom due to it not working anymore)
Can’t wait to see you there!
Hi Adrienne! I just wanted to add my thoughts on a veggie gelatin. I think the glucomannan I used in my Pumpkin Panna Cotta recipe would work really well in this! I think you had mentioned you ate it in Japan? I just don’t know how much to use in relation to the amount of gelatin. It’s supposed to have 10x the thickening power of cornstarch though. Hope that helps someone!
How interesting. I remember your recipe! This article mentions subbing it as well. Where do you buy yours?
I buy mine in bulk from a local health food store, but I’ve seen it on Amazon as well.
@ Lauren:
alldayidreamaboutfood.com blogger Carolyn Ketchum uses it interchangeably with xanthan gum in many of her recipes. Not sure why she chooses xanthan gum over gelatin, but usually she does.
I’m working on a xanthan sub. Just FYI :).
Looks good! I’ve used coconut milk to make whipped cream before and I really like the taste. Thanks for sharing!
Visiting from Hearth & Soul 🙂
Yahoo! Life is good!
Can you do this without the spices and add vanilla to make a regular whipped cream?
That’s what I did :). I’ll add that to the post :).
I would love for you to share this (or any of your other great ideas) at the link party going on now at ‘Or so she says …’ We’ve also got a fun “Favorite Things” giveaway going on right now. Hope to see you there! http://www.oneshetwoshe.com
This looks and sounds so good. I can’t wait to try it, and if it comes out as well for me as it seems to for you it will most likely get made on Thanksgiving as well!
Deal! I will have to pick up some coconut milk tomorrow, I only have the light stuff at the moment. I have never used irish moss either, so I wouldn’t know where to start with that. I’m not sure what veggie gelatin is either, haha I’m no help! I think agar is a good place to start, and I might try chia 🙂
I can’t figure out the veggie gelatin thing. I heard about folks buying it but it has me stumped ??
This looks beautiful Adrienne 🙂 I’m imagining a vegan version as I type!
That’s what I’m thinking about too!!!! What do you think would work best??
What do you think about chia or psyllium? Maybe agar? Even kuzu if it was heated!
I haven’t worked w/ kuzu at all. Of course the chia and psyllium will change the color, but you could add cocoa or carob to make it choc whipped cream :). Let’s start experimenting :). I just have agar powder – and no irish moss. I’ve never used that either. I’ve read about veggie gelatin – is that just made from agar?
I’m eager to hear the results with gelatin substitute! My two cents are that agar agar will be the best bet for a substitute. Chia will make it more of a loose pudding, and I don’t think psyllium will set it enough, either. It needs a firm set. Plus, those have a bit of a viscous quality which will certainly change the texture of the pudding.
I haven’t even heard of kuzu… but the name is fun!
Good luck with experimenting! I can’t wait to hear how it works!
Hey Adrienne, have you tried anything yet? I finally got some coconut milk so I’m going to try experimenting soon 🙂
Not yet – I’ve had a horrible sinus infection and I am running low on coconut (I make my own milk). Let me know what you do. I will have more coconut in about 2 weeks when my co op delivery comes. Thanks!
Aww I’m sorry to hear you’ve been sick! I hope you feel better soon!
Experimentation commences tonight 😉
:-). A little better, but not up to too much experimenting yet….
Do you think you could substitute agar agar for the gelatin to make this vegetarian? It looks so yummy, but we can’t eat gelatin. Thanks!
I’ve read several places about using agar or Irish moss or even arrowroot or flax or chia to thicken – I am not sure how the substituting would work. Here’s a quote from a vegan site about options: Gelatin. If you need to substitute for gelatin in a recipe, use agar flakes or powder. It will thicken as it is heated. Also, there are a couple of companies that make a vegan fruit gelatin product that you should be able to find at your local health food market.
Read more at https://www.vegkitchen.com/tips/vegan-substitutions/#uipdtSykwfJbjLYT.99 Hope that helps :).
Thanks!!!
You are so welcome!
I hope you enjoy it!
I gave my thoughts about some vegan substitutes below, under Gabby’s comment. I hope you find something that works for you, and I hope you enjoy the recipe!!