“Exquisite Keto-friendly Sri Lankan Coconut Custard Pudding Recipe – Experience Luxurious Aromas and Silky Textures in Every Bite!”

Allergens

Dairy (Eggs) - Coconut

Ingredients

• 2 cups full
• fat coconut milk (canned)
• 1/4 cup coconut cream (separated from the canned coconut milk)
• 1/3 cup granulated erythritol
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cardamom
• A pinch of salt
• 6 large egg yolks
• 2 tablespoons unsalted butter
• Toasted coconut flakes, for garnish
• Ground cinnamon, for dusting

Instructions

1. In a medium saucepan, combine the coconut milk, coconut cream, erythritol, ground cinnamon, cardamom, and a pinch of salt. Whisk until well combined.
2. Heat the mixture over medium heat, stirring constantly, until it starts to steam but does not boil.
3. In a separate bowl, whisk together the egg yolks. Gradually add about 1/2 cup of the hot coconut mixture into the egg yolks while continuously whisking to avoid curdling the eggs.
4. Once combined, pour the tempered egg yolk mixture back into the saucepan with the remaining coconut mixture. Cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon (about 10 12 minutes).
5. Remove from heat and add the butter, stirring until completely melted and incorporated.
6. Pour the custard through a fine mesh strainer into individual serving dishes or a single large dish. Allow to cool slightly, then cover with plastic wrap, pressing it directly onto the surface of the custard to prevent skin formation. Refrigerate for at least 4 hours or overnight.
7. To serve, garnish with toasted coconut flakes and dust with ground cinnamon.

Chef’s Insight

The key to this recipe is using high-quality coconut milk and coconut cream for richness and flavor.

Notes

For a dairy-free version, you can substitute the butter with an equal amount of coconut oil. - Be sure to use full-fat coconut milk and coconut cream for the richest flavor and texture.