Keto-Friendly Cambodian Steamed Coconut Rice Pudding with Mango and Lychee

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup coconut flour 1/2 cup unsweetened shredded coconut 1/4 teaspoon salt 1 can (13.5 oz) full
• fat coconut milk 1/4 cup almond milk 1/4 cup erythritol or another keto
• friendly sweetener 2 ripe mangoes, diced 1 can (14 oz) lychees, drained and halved 1 teaspoon vanilla extract 1 teaspoon ground cinnamon Zest of 1 lime 1 tablespoon unsalted butter

Instructions

1. a. In a large mixing bowl, whisk together the coconut flour, shredded coconut, salt, and ground cinnamon until well combined. b. Gradually pour in the coconut milk, almond milk, and vanilla extract, stirring continuously to avoid lumps. Mix in the erythritol or other keto friendly sweetener until fully incorporated. c. Place a steamer basket in a large pot filled with about an inch of water. Bring the water to a simmer over medium heat. d. Pour the coconut mixture into a heatproof bowl, and set it into the steamer basket. Cover and steam for 20 25 minutes, or until the pudding has thickened and is cooked through. Stir frequently to prevent sticking. e. Remove the bowl from the steamer, and gently stir in the lime zest and butter. Allow the mixture to cool slightly before folding in the diced mangoes and lychee halves.

Chef’s Insight

This Cambodian-inspired steamed coconut rice pudding is not only keto-friendly but also highlights the versatility of Southeast Asian flavors in a low-carb dessert recipe.

Notes

Feel free to adjust the sweetness of the pudding according to your preference by adding more or less keto-friendly sweetener.