A blend of konjac rice and grated coconut brings the texture of this keto rice pudding pretty close to the real thing!

The recipe is also dairy-free, vegan and can easily be made nut-free too by substituting the almond milk for more coconut milk.

Ingredients

1 cup (250g pack) konjac rice
1 cup unsweetened coconut milk
1/4 cup unsweetened almond milk
1/4 cup unsweetened coconut, shredded
2 Tbsp monkfruit sweetener
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
Pinch of salt

Yields: 3 servings
Per serving*:
Calories: 158
Net carbs: 3
Protein (grams): 1
Fat (grams): 14

Prep time: 5 min
Cook time: 15 min
Total time: 2 hrs 20 min

* Net carbs and other nutritional information may vary based on brand used

Directions

Open the pack of konjac rice and transfer to a wire mesh strainer. Rinse under cold water for about 1 min. Shake off excess water and transfer the konjac rice to a medium pot.

Add the coconut and almond milks, and bring to a simmer over medum-high heat.

Once simmering, stir in the shredded coconut, monkfruit sweetener, vanilla extract, cinnamon, nutmeg and salt.

Allow the mock-rice pudding to simmer down about 8-10 min, stirring frequently.

Transfer to a mason jar and refrigerate at least 2 hours. This will allow the keto rice pudding to thicken further.

Optionally, serve sprinkled with a pinch ground cinnamon or cocoa powder.