Easy Toasted Low Carb Coconut Pudding

• October 18, 2014
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Meal Type:

Overview:

"If you love coconut then try this so simple no-cook pudding and you'll be surprised to discover a richness that only comes from a "slave over the stove" type pudding. This one doesn't taste like an "instant" but trust me, it's ready in a jiffy!" - Brenda

Ingredients:

2 Tablespoons Unsweetened coconut flakes
1 Inner pack Carb Counters™ Low Carb Rock ‘n Roll Protein Shake & Drink-Vanilla
2 Tablespoons Egg Beater™ type pasteurized egg product
1 Rounded 1/2 teaspoon Thick It Up™ Low Carb Thickener
2/3 Cup Hot water
1/8 Teaspoon Coconut flavoring (Optional)

Instructions:

Preheat Oven to 350°. Place a piece of parchment paper or foil on a cookie sheet.

Spread the unsweetened coconut flakes in single layer on cookie sheet and bake for 3-4 minutes until

golden.

Toasted Coconut

Making The Pudding:

In small bowl, combine all other ingredients and whisk for 30 seconds until smooth

and creamy. Pudding will thicken as it cools. Set aside.

Break up coconut flakes with your fingers or crush into smaller pieces if some flakes are too big.

Stir toasted flakes into pudding, reserving 1/2 teaspoonful for sprinkling on the top if desired.

Place in ramekin or dessert bowl (optional) . Chill for one hour. Enjoy chilled.

Makes one serving, 3 net carbs.

Recipe may be doubled or tripled.

Toasted Low Carb Coconut Pudding

Variations:

Omit the toasting but heat the flakes in a microwave for a few seconds to bring out more flavor.
Omit the coconut, makes a great vanilla pudding.
Add a Tablespoon of sliced or chopped almonds for coconut almond pudding.
Reduced fat version: Reduce coconut to 1 Tablespoon, increase flavoring to 1/4 teaspoon.