Creamy coconut milk pudding

coconut milk pudding

Coconut can do no wrong these days. Not only is the oil great for your skin, but coconut seems to be one of the most beneficial superfoods thanks to it’s ability to lower bad cholesterol, boost metabolism, kill bacteria, yeasts and viruses, prevent strokes and disorders like Parkinson’s and Alzheimer’s, and so much more, despite being very high in saturated fat.

This is all because of the type of fatty acid it is composed of, which are medium-chain triglycerides as opposed to long-chain triglycerides found in most other types of food containing saturated fat. The body responds to and metabolises medium-chain triglycerides quite differently—rather than being stored, they are quickly transported to the liver and converted to ketones. Ketones provide a sustained release of energy without a spike in blood sugar, and have been shown to be beneficial for brain health!

Another superfood quickly gaining popularity is grass-fed gelatin, thanks to people like Sarah Wilson and her gut-health obsession and Pete Evans with his love of bone broth—because if you didn’t know, that’s where gelatin comes from. Bones, that is, not broth.

Grass-fed gelatin is a good source of protein, and studies have shown it to build muscle, improve digestion, heal the gut, detox your liver, reduce cellulite and wrinkles, reduce inflammation and boost metabolism!

So, you get the idea of how good this creamy coconut milk pudding will be for you as it contains both of these superfoods! After a few helpings you’ll probably be immortal!! (Don’t quote me on that.)

coconut milk pudding

Here’s the recipe:

Creamy coconut milk pudding

Ingredients:

  • 1 x 400 ml can of coconut milk
  • 4 x tablespoons of maple syrup or rice malt syrup if you’re going fructose-free like Sarah Wilson
  • 1 1/2 teaspoons of grass-fed gelatin

Method:

  1. Pour half the can of coconut milk into a saucepan, sprinkle the gelatin on top and leave to sit and bloom for a few minutes. This helps the gelatin dissolve evenly in the mix later.
  2. Add the maple or rice malt syrup and warm over a medium heat, whisking until the gelatin has dissolved. It’s important not to boil the mixture as this will change the texture and it may split after refrigeration (speaking from experience here!).
  3. Take off heat and add the rest of the coconut milk. Whisk to combine well.
  4. Pour into a bowl or ramekin and refrigerate for at least a few hours or until set.

There you have it. Creamy coconut milk pudding! This would be a great dinner party dessert served in individual ramekins.

Prefer something more chocolate-y? Try my avocado chocolate mousse tart!

jemxox

Leave a Reply

Your email address will not be published. Required fields are marked *