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Keto Style Maja Blanca
Calories
Net Carbs
Protein
Fat
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How to Make It
Step 1
Add the coconut milk, heavy cream, and erythritol to a small saucepan. Set over a medium heat and bring to a gentle boil. Stir well to combine. You may add more or less sweetener to taste.
Step 2
Reduce the milk mixture to a low, gentle simmer. Whisk one teaspoon of the xanthan gum into the simmering milk until smooth and well combined. Continue to whisk in the remaining gum a little at a time until fully incorporated. The mixture should start to form a thick paste-like consistency.
Step 3
Spoon the coconut cream mixture into a medium-sized dish or mold. Allow the mixture to cool, then transfer to the fridge. Refrigerate for 1 hour or until set enough to slice and hold its shape.
Step 4
While the mixture is setting, add the desiccated coconut to a dry skillet over a medium heat. Toast the coconut for 4-5 minutes, stirring often. The coconut should be lightly golden all over. Keep an eye on this to be sure it does not burn.
Step 5
Once the pudding is set, sprinkle the toasted coconut all over the surface. Slice into 8 even squares. Serve the coconut pudding chilled.
Ingredients
- Xantham Gum Gluten Free by Hodgson Mill 4 tsp Desiccated Unsweetened Coconut by Compass 3 tbsp Canned Coconut Milk 2 cup Heavy Cream by Tuscan Dairy 1 cup 100% Pure Erythritol by Now ¾ cup
- 4 tsp
- 3 tbsp
- 2 cup
- 1 cup
- ¾ cup
