keto Japanese Custard Pudding with Coconut Cream Sauce cover

Japanese Custard Pudding with Coconut Cream Sauce


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This here is another creation resulting from my sweet tooth.  I’ve made a few jello and pudding recipes lately and this one is my husbands favorite.  The coconut cream really adds a bold tropical flavor to the pudding.  So much so that when you close your eyes you can almost convince yourself you’re in Hawaii.  If you are not a coconut fan, I suggest you leave out the coconut cream and just make the custard pudding part of the recipe.  It is really amazingly good on its own as and even better topped with a little whipped cream.

keto Japanese Custard Pudding with Coconut Cream Sauce pic 1

For this recipe, you will need Swerve and coconut oil (optional cream).  Both can be purchased on Amazon or a local supermarket.

keto Japanese Custard Pudding with Coconut Cream Sauce pic

Now, let’s get cooking!

Prepping Time 5M

Cook Time 10M

Cooling Time 4H

Total Time 4H15M

Net Carb/Serv ~4g

Servings 3-4

Ingredients

Custard Pudding

  • 1 Envelope Gelatin (1 tbsp)
  • 3 tbsp Water
  • 4 Large Egg Yolks
  • 1/3 Cup Swerve
  • 1 Cup Half and Half
  • 1 Cup Heavy Cream
  • 2 tsp Vanilla Extract

Coconut Cream Sauce

Directions

1) Gather all the ingredients (note coconut oil is not pictured).

2) In a small bowl, add 1 envelope of gelatin with 3 tbsp water.  Mix to combine

3) Microwave for gelatin mixture for 30 seconds.  Set aside.

4) Separate egg yolks from egg whites and place yolk in a large mixing bowl.  Store egg whites away and or make Asian Keto Protein Miso with it.

5) Add 1/3 cup of Swerve into the mixing bowl with the egg yolks and whisk together until pale yellow.

6) Heat 1 cup of half and half in the microwave for 1 minute.

7) While whisking, pour the warmed half and half very slowly into the egg yolk mixture.  What you are doing here is tempering the egg yolk mixture.  Doing so without whisking and/or pouring the half and half too fast can result in the egg cooking which will ruin the dessert.

8) Pour egg yolk mixture into a medium sauce pan and cook over medium heat stirring constantly for 3-5 minutes or until mixture coats a spoon.  Remove from heat.

9) Next, pour in the heavy cream, vanilla and gelatin into the egg yolk mixture.  Whisk until fully combined.

10) Pour mixture into ramekins and refrigerate for approximately 4 hours or until firm.

11) While waiting for the custard pudding to cool, you can make the optional coconut cream sauce.  In a small sauce pan over medium heat, combine coconut oil, heavy cream and Swerve.

12) Stir frequently until light boil and remove from heat. Set aside.

Hope you enjoy our ‘close your eyes and you are in Hawaii Coconut Custard Pudding’!

Looking for other dessert ideas?  Be sure to check out our Recipe Index with over 150+ Asian inspired low-carb/keto recipes!

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keto Japanese Custard Pudding with Coconut Cream Sauce pin 2

keto Japanese Custard Pudding with Coconut Cream Sauce cover

Japanese Custard Pudding with Coconut Cream Sauce

The BEST Asian Low-Carb/Keto recipe for Japanese Coconut Custard Pudding. This recipes delivers all the richness of a classic custard pudding with only ~4g Net Carb / Serving. Step by step directions with pictures makes this recipe quick and easy.
5 from 2 votes
Course: Dessert
Cuisine: Asian Fusion
Keyword: asianketodessert, ketodessert, ketopudding, lowcarbasiandessert, lowcarbdessert, lowcarbpudding
Prep Time: 5 minutes
Cook Time: 10 minutes
Cooling Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 3
Print Recipe

Ingredients

Custard Pudding

  • 1 tbsp Gelatin
  • 1 tbsp Water
  • 4 Eggs Egg Yolks
  • 1/3 Cup Swerve or Monkfruit
  • 1 Cup Half and Half
  • 1 Cup Heavy Cream
  • 1 tsp Vanilla Extract

Coconut Cream Sauce

  • 1 tbsp Coconut Oil
  • 2 tbsp Heavy Cream
  • 2 tsp Swerve or Monkfruit

Instructions

  • Gather all the ingredients.
  • In a small bowl, add 1 envelope of gelatin with 3 tbsp water. Mix to combine
  • Microwave for gelatin mixture for 30 seconds. Set aside.
  • Separate egg yolks from egg whites and place yolk in a large mixing bowl. Store egg whites away and or make Asian Keto Protein Miso with it.
  • Add 1/3 cup of Swerve into the mixing bowl with the egg yolks and whisk together until pale yellow.
  • Heat 1 cup of half and half in the microwave for 1 minute.
  • While whisking, pour the warmed half and half very slowly into the egg yolk mixture. What you are doing here is tempering the egg yolk mixture. Doing so without whisking and/or pouring the half and half too fast can result in the egg cooking which will ruin the dessert.
  • Pour egg yolk mixture into a medium sauce pan and cook over medium heat stirring constantly for 3-5 minutes or until mixture coats a spoon. Remove from heat.
  • Next, pour in the heavy cream, vanilla and gelatin into the egg yolk mixture. Whisk until fully combined.
  • Pour mixture into ramekins and refrigerate for approximately 4 hours or until firm.
  • While waiting for the custard pudding to cool, you can make the optional coconut cream sauce. In a small sauce pan over medium heat, combine coconut oil, heavy cream and Swerve.
  • Stir frequently until light boil and remove from heat. Set aside.

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