High-Protein Coconut Cream Pudding
High-Protein Coconut Cream Pudding
A 5-minute blender pudding with coconut cream and shredded coconut — high protein, low carb
This high-protein coconut cream pudding is a no-cook dessert you can eat from the dish. Cottage cheese or Greek yogurt, coconut cream, vanilla protein powder, and a keto sweetener blend into a pale, spoonable pudding. Each serving delivers 18 g of protein and 5 g net carbs.
High protein, low carb, and ready in about 5 minutes.
Why you’ll love this pudding
- 18g protein per serving
- Only 5g net carbs
- No stove and no boxed mix
- Ready in about 5 minutes
- Thick enough to scoop
- Shredded coconut on top
Health notes
- High protein: Cottage cheese or Greek yogurt plus protein powder make it filling.
- Low carb: Unsweetened coconut cream keeps net carbs around 5g.
- Sugar-free: Use powdered keto sweetener, not pudding mix.
- Quick: Blend, spread, and eat.
Key element — blend until the cottage cheese disappears
A short blend leaves the pudding grainy. Keep going until it looks like cream, then spread it in the dish and top with coconut.
Ingredients
Pudding (4 servings)
- 1½ cups full-fat cottage cheese or thick Greek yogurt
- ½ cup unsweetened coconut cream (the thick part of canned coconut milk)
- 1 scoop vanilla protein powder
- 3–4 Tbsp powdered sugar-free sweetener
- 1 tsp vanilla extract
- ½ tsp coconut extract (optional)
- Pinch of salt
Topping
- ⅓ cup unsweetened shredded coconut
Swaps
- Higher protein: Use cottage cheese and keep the protein powder.
- Dairy-free: Use coconut yogurt and plant protein.
- Richer: Add 2 Tbsp cream cheese.
- Toasted coconut: Toast the shredded coconut in a dry pan first.
Instructions
| 1 | Add ingredients. Put cottage cheese or yogurt, coconut cream, protein powder, sweetener, vanilla, coconut extract if using, and salt in a blender or food processor. |
| 2 | Blend. Process 45–60 seconds until completely smooth. Scrape the sides and blend once more. |
| 3 | Taste. Add more sweetener if needed. The pudding should be thick and pale. |
| 4 | Finish. Spread into a small dish, cover with shredded coconut, and serve. Chill 10 minutes if you want it firmer. |
Pro tips
- Use only the thick coconut cream from a chilled can, not the watery liquid.
- Powdered sweetener blends smoother than granular.
- If the pudding is too thick, add 1 Tbsp coconut cream.
- A food processor handles cottage cheese better than a weak blender.
- Press the coconut onto the top so it sticks when you scoop.
Nutrition
| Nutrient | Per serving |
|---|---|
| Calories | 170 |
| Protein | 18g |
| Net carbohydrates | 5g |
| Total carbohydrates | 7g |
| Fiber | 2g |
| Total fat | 8g |
| Sodium | 220mg |
Estimates based on cottage cheese, coconut cream, protein powder, and unsweetened shredded coconut, divided into 4 servings. Exact numbers vary with protein powder and coconut cream brand.
Variations
Piña colada
Add ¼ tsp pineapple extract and extra coconut.
Chocolate coconut
Blend in 1 Tbsp cocoa powder.
Lime coconut
Add 1 tsp lime zest.
Cups
Divide into 4 ramekins instead of one dish.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 4 days | Cover tightly |
| Freezer | Up to 1 month | Thaw in the fridge |
| Coconut topping | Add before serving | Stays fluffier that way |
FAQ
Test your knowledge
5 quick questions about this coconut cream pudding
1. Protein per serving?
2. Net carbs per serving?
3. Why blend until the cottage cheese disappears?
4. About how long does this take?
5. Best way to store leftovers?
