Berry-Infused Coconut Cream Pudding

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A refreshing, low-carb dessert featuring creamy coconut and sweet berries, perfect for keto cravings. This Tropical-inspired recipe (low-carb, keto), ready in about 10 minutes, layers coconut milk, powdered erythritol, vanilla extract into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 150 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Serves 4 Tropical cuisine 150 cal/serving
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Ingredients

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Instructions

  1. Step 1: Carefully scoop out the solidified coconut cream from the top of the refrigerated can, leaving the liquid behind.
  2. Step 2: In a bowl, whisk together 1/2 cup of the solid coconut cream, 1/4 cup powdered erythritol, and 1 tsp vanilla extract until smooth and creamy.
  3. Step 3: Fold in 1/2 cup fresh mixed berries and 1 tbsp chia seeds (if using) until evenly distributed.
  4. Step 4: Divide the mixture into 4 small glasses or ramekins.
  5. Step 5: Refrigerate for at least 2 hours to set before serving.

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