Coconut milk is a great alternative for those who follow a ketogenic & paleo diet and avoid dairy. It’s high in fat, low in carbs, and won’t kick you out of ketosis. Also, just like coconut oil, it contains fat-burning MCTs. You can make amazing keto desserts with coconut milk at your home.
Keto Desserts with Coconut Milk
1.Chocolate coconut milk pudding-
Creamy keto chocolate pudding made with coconut milk. This delicious sugar-free pudding takes only 20 minutes to make and is totally dairy-free. A wonderful low-carb dessert the whole family loves.
- 1 13.5- oz full fat coconut milk
- 1/3 cup Swerve Sweetener
- 3 large egg yolks
- 1/4 tsp xanthan gum
- 1/3 cup cocoa powder
- 3 tbsp coconut oil OR 3 tbsp butter
- 1/2 tsp vanilla extract
- In a medium saucepan over medium heat, combine the coconut milk and Swerve. Bring to a simmer, stirring occasionally.
- In a medium bowl, whisk the egg yolks until smooth. Slowly add 1/2 cup of the hot coconut milk mixture into the egg yolks, whisking continuously.
- Slowly whisk the tempered egg yolks back into the saucepan of hot coconut milk. Reduce heat to medium-low and sprinkle with xanthan gum, whisking continuously. Stir in cocoa powder and cook until mixture thickens about 3 to 4 minutes.
- Remove from heat and stir in the coconut oil and vanilla extract until smooth. Divide between 6 dessert cups and refrigerate until set, 2 to 3 hours.
- Garnish with lightly sweetened coconut whipped cream, some berries, or some macadamia nuts.
- Fat- 22.6g
- Carbs- 4.9g
- Protein- 3.6g
2. Double chocolate mousse–
You are going to love this recipe! No eggs and no dairy! Just 3 ingredients to thick, creamy and rich chocolate mousse that happens to be low carb and real really good for you.
- 800ml cans coconut milk
- 2 tablespoons confectioners sweetener
- 3 tablespoons unsweetened cocoa powder
- pinch of salt
- 20 g | 2 squares 70% chocolate, shaved
- extra shaved chocolate to garnish
- Place sealed cans of coconut milk in the refrigerator overnight. Without shaking the cans, open carefully, and scoop out the thick cream sitting at the top above the water. Transfer the thick hard cream to a bowl and discard all of the liquid left in the bottom of the cans (or reserve to add into smoothies later).
- Add the sweetener (or sugar if using) and beat on high using a hand mixer (or whisk) until thick and creamy (about 1-2 minutes).
- Reserve about 4 tablespoons of the plain ‘whipped cream’ to use as a topping to serve with and set aside.
- Fold the cocoa powder and salt through the cream and beat (or whisk) again until smooth, well combined, and thick.
- Fold through the shaved chocolate if using). Depending on the coconut milk you use, a mousse will form almost immediately once the cocoa powder is mixed through. If not, refrigerate until set and ready to serve, or serve immediately.
- Dollop the ‘plain whipped cream’ over the mousse and sprinkle with shaved chocolate (if using).
- Calories- 334
- Carbs- 5g
- Protein – 3g
- Fat- 31g
3. Creamy Coconut Milk Pudding-
In search of a traditional style low carb pudding, I’ve finally found it. This creamy coconut pudding is made with coconut milk and cream cheese. It’s an easy and simple keto dessert recipe with coconut milk for you!
- 1/2 cup unsweetened shredded coconut
- 1/4 cup granular monk fruit sweetener
- 4 ounces cream cheese cut into pieces
- 1 egg beaten
- 1/2 cup heavy cream or coconut cream
- 1/2 cup coconut milk
- 1 teaspoon coconut extract
- 1/2 teaspoon vanilla extract
- In a microwave-safe bowl, mix 1/4 cup of heavy cream with coconut, sweetener, and extracts. Microwave on high for one minute. Let stand.
- In a separate small bowl, beat egg with 1/4 cup of heavy cream then set aside.
- Place coconut milk and cream cheese into a saucepan. Cook and stir on medium heat until the cream cheese melts.
- Add the coconut mixture and continue cooking until the mixture is heated throughout. Then add the beaten egg mixture and stir constantly until pudding thickens.
- Pour into 4 small baking dishes and cool in the refrigerator.
- Calories- 329
- Carbs- 5g
- Fat- 29g
- Protein- 5g
4. Keto Coconut Milk Fudge–
This dairy-free keto fudge is creamy chocolate heaven! A truly delicious low-carb and dairy-free treat. Nut-free too. This low-carb chocolate fudge makes a tasty fat bomb snack. These keto recipes with coconut milk can also be made with almond milk.
- 1 can full-fat coconut milk
- 3/4 cup powdered Swerve Sweetener
- 2 tbsp coconut oil
- 5 oz unsweetened chocolate chopped
- 1/3 cup collagen peptides (optional)
- 2 tbsp cocoa powder
- 1 tsp coconut extract (optional)
- 1/2 tsp vanilla extract
- 1/4 tsp fine sea salt
- 1/4 cup shredded coconut (optional)
- Line a 9×5 inch loaf pan with waxed paper or parchment paper.
- In a medium saucepan over medium heat, bring the coconut milk, sweeteners, and coconut oil to a low boil. Reduce heat and simmer 20 to 30 minutes, or until the mixture is thickened and reduced by about 1/3.
- Remove from heat and add the chopped chocolate and let stand 5 minutes, until melted. Stir in until well combined and the mixture is smooth.
- Whisk in the collagen, if using, the cocoa powder, coconut extract, vanilla extract, and salt until smooth.
- Spread mixture in prepared pan. Chill 6 hours until firm and cut into squares. Roll in shredded coconut, if desired.
- Calories- 209
- Carbs- 5.2g
- Fat- 15.8g
- Protein- 10.8g
5. Coconut Milk Icecream-
An easy recipe for keto and low carb coconut milk ice cream made with just 3 ingredients! Smooth, creamy, and ready in minutes, it’s made without dairy and sugar-free, but you’d never tell! It’s no churn, meaning no ice cream maker needed!
- One can of coconut milk chilled
- 3/4 cup smooth almond butter or cashew butter can sub for any nut or seed butter of choice
- 1/4 cup keto maple syrup can substitute for pure maple syrup or agave nectar
- 1/2 tsp coconut extract
- 1 tbsp coconut flakes Optional
- Place a freezer-friendly container or loaf pan in the freezer.
- In a food processor or high-speed blender, add all your ingredients and blend well, until thick and creamy. Ensure you regularly scrape down the sides to ensure the mixture is fully combined.
- Pour your coconut ice cream mixture into the pre-frozen container and place it in the freezer. For the first hour, stir the ice cream mixture every 15 minutes, before allowing it to freeze completely.
- Allow the ice cream to freeze for at least 3 hours.
- Let the coconut ice cream thaw for 25-30 minutes, before scooping into bowls, using a slightly wet ice cream scoop.
- Top with coconut flakes and enjoy.
- Keto Coconut Milk No-Churn Ice Cream (Vegan, Paleo) can keep for up to 7 days.
- Try to avoid refreezing ice cream, as it will ice up.
- If your ice cream mixture is too icy, you can re-blend it and enjoy its soft-serve style.
Serving – 1 scoop
- Calories- 119
- Carbs- 4g
- Fat- 11g
- Protein- 4g
We love these recipes, and know you will too! Get yourself started today and Stay tuned for more such keto weight loss journeys, health content, and recipes! Also, don’t forget to follow us on Instagram for the daily dose of the Keto Lifestyle!