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.
Can I use agar here?
Yes! It was in the post as an option but I just made it more clear. Hope you like it!
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!
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!
Thanks for that! Very helpful!
You are so welcome!
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!
Amanda
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!
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. :).
I love it. You might get a kick out of this use of a cake with expired baking powder :). https://wholenewmom.com/health-concerns/make-your-own-baking-powder/
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
I am so sorry! I searched for it on my blog and that post came up in the results, so I thought it was in there, but it must be in the comments. So I just put it in the post. Hope you enjoy :). Have you tried the Homemade Gummies? https://wholenewmom.com/recipes/yummy-gummy-candy-sugar-free-and-how-ew-turned-to-yum/
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!
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!
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
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.
Thanks so much and really glad to have you here! (I almost typed “hear” – so typos abound…….:)).
shouldn’t we be sitting around a table talking, and not in front of the TV ???
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.
This looks simply amazing! I will try for breakfast tomorrow! YUM
Thanks, Vivica! I should join you!
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?
Hmmm…I can ask the author but did you have high bloom gelatin for some reason?
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 🙂
I can’t say – it’s been a little gelatinous for me – I can ask the author.
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.
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.
Oh my goodness, this looks amazing! I can’t wait to try it out.
Thanks Angela!
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.