Low-carb coconut pudding

Low-carb coconut pudding



27 oz. coconut milk, unsweetened, canned
3 tsp. gelatin
1 tsp. vanilla extract
1/4 tsp. salt
Fresh berries
Coconut flakes, unsweetened
Whipped coconut cream, sugar-free

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Place the coconut milk in a sauce pan over medium high heat. Bring to a boil while stirring constantly to remove lumps.

Once boiling, reduce heat to simmer and sprinkle in gelatin. Continue to stir for about 10 minutes. When mixture thickens and reduces, remove from heat and stir in remaining ingredients. Taste and adjust SweetLeaf if needed.

Pour into 6 small mason jars or ramekins. Allow to cool 30 minutes then refrigerate for 3 hours or overnight.

When ready to serve, top with fresh berries, sugar-free whipped coconut cream, and unsweetened coconut flakes, if desired.

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