 |
| I created this nutritious (& Delicious) pudding for my parents and inlaws, so that they could have a quick snack on hand. It has become one of my favorite flavors! |
Ingredients:
1/3 cup Lakanto Classic or Baking monkfruit sweetener* (or sweetener of choice)
1/8 teaspoon pink Himalayan salt or sea salt
1/2 teaspoon xanthan gum
1/4 cup coconut whey isolate sugar free protein powder
2 egg yolks
1 cup heavy whipping cream
1 cup coconut milk
3 tablespoons butter
2 teaspoons coconut extract
plastic wrap
1/8 cup toasted coconut (optional)**
Method:
In a small bowl, stir together the sweetener, salt, xanthan gum and protein powder. Set aside. In a separate bowl, whisk the egg yolks until light and creamy. Set aside.
In a saucepan, over medium to medium-high heat heat the heavy cream and coconut cream until hot, but not boiling.
Add the dry ingredients to the hot creams and whisk to thoroughly blend. Continue to stir and cook over medium heat for 3 to 5 minutes. The mixture should begin to thicken and lightly bubble. Continue to stir until it thickens a bit more. Turn the heat down to low/simmer.
Whisk about 1/3 cup of the hot mixture into the egg yolks. Quickly return the egg mixture to the liquid in the saucepan, whisking to blend. Continue stirring and cooking to thicken a bit more. Add the butter and stir until melted and mixed in. Remove from heat and stir in the extract. Divide the pudding evenly between 6 small bowls. Lightly press a piece of plastic wrap directly onto the top of the pudding. (This prevents a "skin" from forming on the pudding.) Place in the refrigerator to completely chill, for at least 1 hour. When ready to serve, remove the plastic wrap and if desired, garnish with a sprinkle of toasted coconut. Makes 6 servings.
*Lakanto Baking Sweetener has a finer texture than the regular Classic Sweetener. If you do not have the Baking Sweetener in your pantry, you can process the Classic Sweetener in a food processor, to create a finer texture.
1/3 cup Lakanto Classic or Baking monkfruit sweetener* (or sweetener of choice)
1/8 teaspoon pink Himalayan salt or sea salt
1/2 teaspoon xanthan gum
1/4 cup coconut whey isolate sugar free protein powder
2 egg yolks
1 cup heavy whipping cream
1 cup coconut milk
3 tablespoons butter
2 teaspoons coconut extract
plastic wrap
1/8 cup toasted coconut (optional)**
Method:
In a small bowl, stir together the sweetener, salt, xanthan gum and protein powder. Set aside. In a separate bowl, whisk the egg yolks until light and creamy. Set aside.
In a saucepan, over medium to medium-high heat heat the heavy cream and coconut cream until hot, but not boiling.
Add the dry ingredients to the hot creams and whisk to thoroughly blend. Continue to stir and cook over medium heat for 3 to 5 minutes. The mixture should begin to thicken and lightly bubble. Continue to stir until it thickens a bit more. Turn the heat down to low/simmer.
Whisk about 1/3 cup of the hot mixture into the egg yolks. Quickly return the egg mixture to the liquid in the saucepan, whisking to blend. Continue stirring and cooking to thicken a bit more. Add the butter and stir until melted and mixed in. Remove from heat and stir in the extract. Divide the pudding evenly between 6 small bowls. Lightly press a piece of plastic wrap directly onto the top of the pudding. (This prevents a "skin" from forming on the pudding.) Place in the refrigerator to completely chill, for at least 1 hour. When ready to serve, remove the plastic wrap and if desired, garnish with a sprinkle of toasted coconut. Makes 6 servings.
*Lakanto Baking Sweetener has a finer texture than the regular Classic Sweetener. If you do not have the Baking Sweetener in your pantry, you can process the Classic Sweetener in a food processor, to create a finer texture.
**To make the toasted coconut, heat 1 cup of shredded or flaked coconut for 4 minutes in a 350* oven. Stir occasionally, cooking just until lightly browned. Store in an airtight container.
Note: One serving (little more than 1/3 cup) may seem small, but it is filling. Many times, I will just eat half of the serving and enjoy the rest later.
Nutritional info (without garnish):
approximately 299.8 calories ~ 29.8 grams fat ~ 2.73 grams net carbs
~ 2.86 grams protein
Nutritional info (with garnish):
approximately 307.9 calories ~ 30.33 grams fat ~ 3.47 grams net carbs
~ 2.9 grams
Note: One serving (little more than 1/3 cup) may seem small, but it is filling. Many times, I will just eat half of the serving and enjoy the rest later.
Nutritional info (without garnish):
approximately 299.8 calories ~ 29.8 grams fat ~ 2.73 grams net carbs
~ 2.86 grams protein
Nutritional info (with garnish):
approximately 307.9 calories ~ 30.33 grams fat ~ 3.47 grams net carbs
~ 2.9 grams
No comments:
Post a Comment