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Coconut Cream Pudding




Source of Recipe


Marla


List of Ingredients




Low Carb Coconut Cream Pudding


1/2 cup unsweetened shredded coconut
3/4 cup Splenda
4 oz. cream cheese
1 egg, beaten
1 cup heavy cream
1/2 tsp. vanilla extract
1/2 tsp. almond extract
1/2 tsp. coconut extract



Recipe



In medium microwave safe bowl, mix 1/4 cup of cream with sweetener, extracts and coconut. Heat in microwave
for 1 minute. Let stand for 15 minutes.

In separate small bowl, beat egg with 1/4 cup of cream; set aside. Pour remainder of cream in sauce pan. Add cream
cheese and cook on medium heat, stirring constantly, until cream cheese melts. Add coconut mixture and heat through.
Add beaten egg mixture and stir constantly until thickened.

Pour into 4 small ramekins and refrigerate at least 1 hour before serving.

Makes 4 servings. 6.9 net grams of carbohydrate per serving.