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.
I am ok with some acidity, I like playing around with ingredients anyhow (: But, do you think honey would work for “sugar”? or raw cane sugar would be better?
I think anything that you could use for canning should be fine. Just not a sugar alcohol or stevia. 🙂 I’m not familiar w/ the chemistry involved – just what I am thinking.
You could use allulose (does not crystallize) or Bocha Sweet (not sure about it crystalizing, as it is NOT xylitol, but RELATED to xylitol. The FDA has required BS to put xylitol on the packages because it is RELATED to it. You can read about BS here: https://wellnessjourneys.org/2024/02/03/bochasweet-the-whole-story/
)
Hi! Can I use pectin instead of gelatin?
Pectin needs acid and sugar to gel so it will depend on the sweetener you use and you will have to add lemon juice or something like that. Not thinking you’d like that :-(.
Hi Adrienne,
According to this website, gelatin always contains MSG.
http://www.truthinlabeling.org/hiddensources.html
What do you think?
Take care,
Michele
PS: Do you know Earth Clinic for home remedies?
https://www.earthclinic.com/ailments.html
Hi Michele. I have been wanting to write a post about that. I have talked w/ a scientist who says this is not the case so I am planning an interview. I am eating it. I am a little concerned as I am also eating a new hydrolyzed product that the gelatin company is making but the scientist there insists it is not a problem. I haven’t heard of Earth Clinic. Let me know what you are asking :). Hope that helps. I likely will try to call the gelatin co this week and find out what I can. I really like the product I am using but don’t want to hurt myself.
Hi there,
just a quick note on the gelatine substitue….. I have done a choc mousse using coconut milk and have opted 2 tablespoons of powdered chia seeds and approx 1-2 tablespoons of coconut oil. It forms a thick creamy texture without the need for gelatine.
Thanks!!!!
Hi Adrienne:
I wanted to share this today, but you didn’t link back. I’m so sad! Please link back so I can help further promote your wonderful recipes.
Happy Thanksgiving!
Cybele
My apologies, Cybele. My son missed it again. He’s linking back now.
Hi again, Cybele. So sorry about that (again). Actually we have all been down with a bug here (myself for about 4 weeks) and he got bronchitis this week so it’s been a little chaotic. Hope you had a wonderful Thanksgiving :-).
Thank you for your quick response! I’m not sure why it’s sour~ it’s definitely the jel though, and not the milk. I’ll see how it comes out and let you know. Thanks again!
Hi~ the “gelatin” I got is “Unflavored Jel Dessert” from Natural Desserts, vegan with no artificial colors or flavors and made from “vegetable gum”, among a few other ingredients. I am trying this recipe now, as I loved how it looked and chose it as my dish to take to my in-law’s Thanksgiving celebration, so I wanted to make sure that it would come out well beforehand. I kinda just want to make sure that this recipe is conveyed correctly, as some things kinda seem weird to me, now that I am actually making it. Firstly, is it REALLY only 1 cup of coconut milk to 4 TABLESPOONS of jel? That seems really excessive, and it did NOT taste good when I mixed it up and I had to add most of the rest of the can of organic coconut milk to mask the sour flavor of the jel. It’s in the fridge now, and will be in there another few hours, so we’ll see how it comes out, but if you have any thoughts, I’d love to hear. Thanks!
Hmmm…I don’t know -gelatin doesn’t have a sour flavor. This tasted great to us but I will say that I used a vitamix and it was waaay to runny at first :-).
The recipe says teaspoons.
What a lovely, allergy friendly dessert. It looks so light and delicious! It would be perfect after a heavy Thanksgiving dinner 🙂
I just made a big batch of bone broth (beef – unseasoned). It is now in the gelatin state. Would this be an acceptable ingredient for this recipe?
You need to use powdered gelatin – I would think you could sub it on some level by reducing the liquid, but the beef flavor might be hard to overcome.
This looks so good! I’ve never heard of making whipped cream from coconut milk, so will have to give that a try, too.