I’ve been dreaming about Hawaii lately and desiring to go! In my culinary research I discovered this wonderful and refreshing coconut milk pudding. It is a favorite at luaus and various other types of gatherings and celebrations.
If you are looking for a dessert that takes only a few minutes to make, with very little prep work. And you can just forget about it in the refrigerator for a few hours while you go about your day, then this one’s for you!
The traditional recipe is thickened with ground pia, which is Polynesian arrowroot. Today it is usually thickened with cornstarch and sweetened with sugar.
I found the best way to make it keto & be able to slice it cubed so that you can even pick it up with your hands, is to use gelatin. And of course it is easy enough to switch out sugar for your favorite sweetener.
1 can coconut milk
2 packets of gelatin
1/2 cup of water
Pinch of salt
1-2 tbsp of sugar free sweetener
Bloom your gelatin in 1/2 cup of water. You do that by just letting it sit for a few minutes in the cool water in a small pot. Then bring it to a simmer so that the gelatin dissolves. Pour in your can of coconut milk, a pinch of salt & your sweetener. Bring that to a boil while stirring.
Let it cool down for a few minutes & pour it into a heat safe container. Leave it in the refrigerator for four hours to cool and set completely. I left it there overnight.
Loosen the sides with a knife and turn it over onto a cutting board. Slice it into pieces.
I served it with star fruit & toasted macadamia nuts to keep with the Hawaiian flavors.