Keto Coconut-Almond Indonesian Rice Pudding: A Mouthwatering Desert Adventure

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup unsweetened almond flour
• 2 cups full
• fat coconut milk
• 1/4 cup Swerve or other keto
• friendly sweetener
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp sea salt
• 1 tsp pure vanilla extract
• 1/2 cup sliced almonds, toasted
• 2 tbsp unsweetened shredded coconut, toasted
• Optional: fresh berries for garnish

Instructions

1. In a large saucepan, whisk together the almond flour and coconut milk until smooth.
2. Add the sweetener, cinnamon, nutmeg, cloves, and sea salt. Stir well to combine.
3. Cook over medium heat, stirring constantly, for about 10 minutes or until the mixture thickens and starts to resemble rice pudding consistency.
4. Remove from heat and stir in the vanilla extract, and half of the toasted sliced almonds.
5. Divide the pudding into two serving dishes and top with the remaining almonds and shredded coconut.
6. Optionally garnish with fresh berries before serving.

Chef’s Insight

The key to achieving the perfect rice-like texture is stirring constantly while cooking the almond flour mixture. This prevents lumps and ensures a smooth, creamy consistency.

Notes

Feel free to adjust the sweetener quantity to suit your preferred level of sweetness.