Delightful Sri Lankan Keto Coconut Milk Pudding (Kiri Bath)

Allergens

Dairy (Butter)

Ingredients

• 1. 2 cups full
• fat coconut milk 2. 1/4 cup erythritol or your preferred keto
• friendly sweetener 3. 1 tablespoon grass
• fed unsalted butter 4. 1 teaspoon ground cinnamon 5. 1/4 teaspoon ground cardamom 6. 1/2 teaspoon pure vanilla extract 7. A pinch of sea salt 8. Optional: toasted coconut flakes for garnish

Instructions

1. In a medium saucepan, combine the coconut milk, erythritol, butter, cinnamon, cardamom, and a pinch of sea salt.
2. Heat the mixture over medium heat, stirring occasionally until it begins to steam. Do not allow it to boil.
3. Reduce the heat to low and let the pudding simmer gently for 10 15 minutes, stirring occasionally to prevent scorching, until it thickens slightly.
4. Remove the saucepan from the heat and stir in the vanilla extract.
5. Pour the keto coconut milk pudding into individual serving dishes or a single large bowl, and chill for at least 3 hours or until set.
6. Optional: Garnish with toasted coconut flakes before serving.

Chef’s Insight

The combination of cinnamon and cardamom in this recipe adds an authentic Sri Lankan touch to the keto-friendly dessert.

Notes

This recipe can be easily doubled or halved to fit your needs.