Coconut Custard Pudding

Rich and creamy, this coconut pudding has delicious butterscotch under-tones.

PREP TIME: 5 MINUTES • COOK TIME: 15 MINUTES
4 SERVINGS

• 1 can (14 ounces) unsweetened coconut milk
• ½ cup heavy cream
• 3 egg yolks
• 1 tablespoon butterscotch extract or 1 teaspoon coconut extract
• 3 packets sugar substitute

1. Combine the coconut milk and heavy cream in a saucepan. Bring to a boil, then reduce the heat to very low.

2. Meanwhile, whisk together the egg yolks, butterscotch extract, and sugar substitute in a bowl.

3. Stirring constantly, add the egg mixture to the cream mixture, a little at a time, until incorporated. Simmer over very low heat, stirring constantly, for 5 minutes. Transfer the saucepan to a large bowl or sink filled with cold water to cool for 5 minutes. Serve at room temperature or chilled.

PER SERVING

carbs: 5 grams; Net Carbs: 4 grams;
fiber: 1 gram; protein: 4.5 grams; fat: 36 grams; calories: 355

PHASES 1–4