Ingredients

The following ingredients have 16 Servings
  • 2 cups almond flour ((180 g))
  • 1 cup (90 g) Bob's Red Mill Shredded Coconut
  • 1/3 cup whey protein powder ((I use Isopure zero carb))
  • 1/3 cup low carb sugar
  • 6 tablespoons salted butter, (melted)
  • 1 recipe Vanilla Pastry Cream ((but sub canned coconut milk for the liquid and add 1 tsp. of coconut extract along with the vanilla))
  • 8 ounces cream cheese, (softened)
  • 2 tablespoons almond milk
  • 1/4 cup low carb sugar (powdered (or stevia to taste))
  • 2 cups heavy cream
  • 1/4 cup low carb powdered sugar ((or stevia to taste))
  • 1 teaspoon vanilla
  • 1 1/4 cup (100 g) unsweetened shredded coconut or unsweetened flaked coconut

Instruction

  • Make the Coconut Pudding: Prepare the Low Carb Vanilla Pastry Cream with substitutions and let it cool before continuing. *This can be made several days before.
  • Make the Coconut Crust: Grind the unsweetened coconut, 1/2 cup at a time, in a coffee/spice grinder and grind until fine. Put the ground coconut into a medium bowl. Powder the sweetener and add it and the rest of the dry ingredients to the bowl with the coconut. Whisk together to combine. Melt the butter or coconut oil and pour over the ingredients. Combine to form a moist crumbly mixture.
  • Dump the ingredients into a 13x9 inch glass pyrex baking dish and lay a sheet of waxed paper over the mixture. First with your hands, then with a flat bottomed glass, press the coconut crust mixture firmly into the dish. Remove the waxed paper and continue with the recipe or *bake in a preheated (350) oven for about 10 - 15 minutes and then let cool completely for a cookie-like crust. *This can be made the day before.
  • ASSEMBLING THE DESSERT:
  • Make the Whipped Cream: Whip the cream with the vanilla and sweetener until stiff.
  • Cream Cheese Layer: Soften the cream cheese in the microwave and then using a hand mixer, whip it with the sweeteners and almond milk (or cream) until nice and light. Adding 1/2 cup of whipped cream at a time, fold 1 1/2 cups of whipped cream into the cream cheese. Spread evenly over the base and refrigerate.
  • Coconut Pudding Layer: With a hand mixer, whip the cold pudding. Carefully spread over the cream cheese layer.
  • Whipped Cream Topping: Carefully, spread the remaining whipped cream over the coconut pudding layer and refrigerate several hours.
  • To finish the dessert, top with unsweetened shredded dessicated coconut or coconut flakes.