Thai Coconut Lime Delight – A Keto Dessert for Two

Allergens

Coconut, Almond

Ingredients

• 1 cup full
• fat coconut milk 2 tbsp freshly squeezed lime juice Zest of 1 lime 1/4 cup erythritol 1/4 cup almond flour 2 tbsp unflavored whey protein powder 1/4 tsp xanthan gum 1/4 tsp vanilla extract (optional) 3 drops of Thai
• inspired stevia liquid sweetener 1 tbsp fresh mint leaves, chopped 2 cups mixed berries (raspberries, blueberries, and blackberries) 2 tbsp toasted unsweetened shredded coconut for garnish

Instructions

1. In a small saucepan, combine coconut milk, lime juice, and lime zest. Heat over medium heat until just simmering. In a separate bowl, whisk together erythritol, almond flour, whey protein powder, and xanthan gum. Gradually add this mixture to the simmering coconut milk mixture, whisking constantly to avoid lumps. Cook for an additional two minutes or until slightly thickened. Remove from heat and stir in vanilla extract (if using) and Thai inspired stevia liquid sweetener. Let the pudding cool for 5 minutes, then cover with plastic wrap and refrigerate for at least 2 hours or until fully chilled. In a small bowl, gently toss mixed berries with half of the chopped mint leaves. Set aside.

Chef’s Insight

For a burst of color and contrast, consider using different colored berries.

Notes

Be sure to whisk the pudding constantly during cooking to prevent lumps from forming.