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| A creamy pudding topped with coconut whipped cream & toasted coconut. |
1 3/4 cups (14 ounces) canned coconut milk
3 ounces (1/2 cup) sugar free dark chocolate chips or bar (I use Lily's brand chocolate chips)
2 egg yolks
1/4 teaspoon xanthan gum (optional)
1 teaspoon vanilla
Cream ingredients:
1/2 cup heavy whipping cream
2 tablespoons Lakanto Powdered Sweetener (or sweetener of your choice)
1/4 teaspoon coconut extract
Topping:
1/4 cup unsweetened shredded or flaked coconut
Method:
Preheat oven to 325*. Sprinkle the coconut in a pie pan or on a baking sheet. Bake for 2 to 5 minutes, or just until the coconut turns a golden brown. Set aside.
In a medium saucepan, whisk together the coconut milk, egg yolks and xanthan gum. Cook and stir, while simmering, for 10 minutes.
Place the chocolate chips (or chocolate bar broken into bits) into a large measuring cup or medium bowl. Add the vanilla. Pour the heated milk on top and let sit for awhile, so that the chocolate softens and melts. Whisk to well blend all of the ingredients. Divide between 4 serving dishes. Refrigerate for at least 2 hours before serving.
Place the cream into a small bowl. Sprinkle sweetener and extract over the cream. Beat at high speed until peaks form. Divide evenly, maling dollops, on top of each serving of pudding. Sprinkle with the toasted coconut. Serve.
Notes: I tested this recipe on my Non KETO, pudding loving husband, and he liked it!
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