Okay, so I’ve been trying to cut back on sugar, but I still crave something sweet after dinner. I saw this recipe for sugar-free coconut cream pudding and figured I’d give it a shot. It seemed pretty straightforward, which is always a plus in my book.
Gathering the Stuff
First, I grabbed all the ingredients. I needed:
- Sugar-free instant pudding mix (vanilla, in my case)
- A can of full-fat coconut milk (the kind that gets super thick when it’s cold)
- A little bit of unsweetened shredded coconut for topping (optional, but I like the texture)
Making the Pudding
I chilled the can of coconut milk in the fridge overnight. This is key, because you only want the thick, creamy part, not the watery liquid. The next day, I opened the can and scooped out the solid coconut cream into a mixing bowl. I carefully avoid getting too much of coconut water. I’m not a chef, sometimes I get some coconut water by accident, but it’s okay.
Then, I dumped in the packet of sugar-free pudding mix. With an electric mixer, I whipped the mixture. It starts out a little lumpy, but after a minute or two, it got all smooth and creamy. I should have taken pictures of the process, but I will do it next time.
I spooned the pudding into some small bowls. I could eat it right away, but I wanted it to be firmer. Then sprinkled a bit of shredded coconut on top, covered the bowls with plastic wrap and put in the fridge to let it chill for at least 30 minutes.
The Result
After much anticipation, I finally took them out. And oh my, it was good! It was rich, creamy, and had a nice coconut flavor. The pudding was perfectly set, and the shredded coconut added a nice touch. It definitely satisfied my sweet craving without any added sugar. I’ll definitely be making this again!
Post Comment