Description
Smooth, creamy pudding made by blending shirataki with coconut milk and your choice of vanilla or chocolate flavor. Make it thick for eating by the spoonful or thinner to use as a pourable custard.
Yield (vanilla): 2 servings of about ⅔ cup (160g) each, totaling about 1⅓ cups (320g) ✎
Yield (chocolate): 2 servings of about ¾ cup (175g) each, totaling a little about 1½ cups (350g) ✎
Prep Time: 10 minutes | Rest Time: 15 minutes (or more ✎)
Equipment required: a high-powered blender
Storage: refrigerated for up to 3 days.
Ingredients
Vanilla Version:
Chocolate Version:
Instructions
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Put the shirataki noodles, coconut milk, allulose, vanilla, and salt in a high-powered blender. Start with 1/3 cup (80ml) of coconut milk if aiming for spoonable pudding. If you want something more like a pourable custard, you can increase this to 100ml.
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Set the blender on high speed and blend the mixture to smooth. As the shirataki noodles break down, the blending will get more difficult before it again gets easier. You can use a tamper to keep it going, or add a little more milk. If you add more milk, you will get a slightly thinner pudding at the end, especially if you intend not to use the xanthan gum.
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If making the chocolate version, once the mixture is smooth, add the cocoa powder and blend again to fully incorporate.
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Check the consistency of the pudding once finished blending. It will not change much once cooled. If you'd like it to be a bit thicker and have a fuller mouthfeel, add the xanthan gum while it blends on low speed. The gum will take a few minutes to fully thicken, depending on how heated the pudding got while blending, so if you think you may like to add more, I suggest waiting about 10 minutes to see what the thickness becomes. Xanthan gum can have a slimy texture, so I don't personally enjoy it in large amounts. Conversely, if you want a thinner, more pourable custard, you can add a little more coconut milk or plant-based milk of choice.
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Transfer the pudding to the fridge to chill if desired. If xanthan gum was used, allow the pudding to set for 10-15 minutes (in the fridge or at room temperature, as you prefer) before eating. Note, if you'd like to serve this warm, you can blend it on high speed until heated.
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Divide into 2 servings and enjoy as a snack or as part of, or atop, another dessert recipe.Optional toppings: low-carb berries, toasted coconut or other nuts or seeds of choice, cacao nibs, vegan keto chocolate chips.
Used to Make This Recipe
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Nutrition Facts
Servings 2
Serving Size about ⅔ cup (160g) for Vanilla Pudding. See notes section below for Chocolate Pudding facts.
- Amount Per Serving
- Calories 100kcal
- % Daily Value *
- Total Fat 8.5g14%
- Total Carbohydrate 18g6%
- Dietary Fiber 5g20%
- Protein 0.5g1%
- Net Carbs 1g
* Total Carbs - (Fiber + Allulose + Sugar Alcohols) = Net Carbs
Notes
- Yield will vary slightly depending on how much coconut milk and what type of sweetener was used.
- The amount of time the pudding takes to cool, if you choose to cool it, will depend on how heated it became while blending and what temperature your ingredients were to start with.
- If you dislike shiritaki noodles, you wouldn't know they are the pudding/custard if you weren't the one making it. Make sure to rinse the noodles well.
- The xanthan gum acts as a thickener and also adds to the mouthfeel of the pudding. If you prefer not to use it, you will have a slightly thinner pudding.
