Coconut Pudding- Phase 3 and Hormone Rx






This pudding is so easy to make and tastes so amazing! I use up the egg yolks from my bread recipe that calls for egg whites. No waste!  

Creamy, light and delicious! A very light coconut taste. Be sure to use canned coconut milk for best results. 


Coconut Pudding
8 standard servings

2 cups full fat canned coconut milk
1 1/2 T arrowroot powder
1 cup xylitol or 3-4 T powdered stevia
Pinch of salt
3 egg yolks
2 tsp vanilla 
2T coconut oil

Coconut flakes for garnish, optional. 


In a heavy sauce pan, whisk the xylitol, arrowroot and salt together. Add coconut milk, whisk to combine, and cook over medium heat, whisking the entire time, until the pudding is thick and smooth. This takes about 5-6 minutes or so. So not let it boil.

In a bowl, lightly whisk egg yolks. Slowly add 1 cup of the hot pudding mix to the eggs, whisking the entire time to temper the eggs. Be sure to add slowly so they do not scramble. Add the warmed egg mixture back to the pan and whisk and cook for 2-3 minutes.

Remove from heat. Add vanilla and coconut oil. Whisk.

Pour into serving dishes and chill for 2-4 hours. 



7 comments:

  1. Good morning. How many servings does this recipe make?

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    Replies
    1. 8 standard servings of healthy fat and partial protein

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  2. Hello! Is this considered a snack or part of a meal on phase 3? Thank you!

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    Replies
    1. This is a healthy fat, so add it to your meal map wherever you need healthy fat.

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  3. I have never used canned coconut milk. Do you use the solid or liquid or mix it up? Only want to make 4 servings since husband doesn’t like coconut. If only use solid and suggestions on what to do with liquids?
    Thanks

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    Replies
    1. The solid part is coconut cream, the rest is basically coconut water. For this, the can is shaken, or in my case, blended in my blender on low because it's IMPOSSIBLE to shake a can of Sprouts' coconut milk.
      Hope that helps.

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