Brittany Hambleton
Brittany Hambleton
August 30, 2016 ·  2 min read

How to Make Delicious Coconut Lemon Pudding

This low-carb, ketogenic-style recipe is loaded with collagen protein that helps improve your skin, hair, nails, joints, and intestinal membrane. Grass-fed beef gelatin or collagen protein is an outstanding protein source! This coconut lemon pudding recipe is a must-have for any ketoer really needing a sweet dessert.

I like to use lemon or vanilla flavored Sweet Leaf stevia to enhance those two flavors in this recipe. This is great as a breakfast meal, snack, or dessert.

Lemon Coconut Pudding Recipe


This recipe keto lemon coconut pudding recipe is a slightly modified version from my friend Megan. I toned down the lemon juice just a little bit – her version was way too tart for my tastes.

Serves: 3-5 small servings

Prep time: 5 minutes

Cook time: 10 minutes


  • ½ cup of lemon juice
  • 3 tablespoons of grass-fed beef gelatin (vegan substitute: 3 tbsp agar powder or agar flakes)
  • 2 cups of full-fat organic coconut milk (in a can)
  • ¼ teaspoon of vanilla extract
  • Stevia to taste


  1. First, Put 1/2 cup of water into a pan, sprinkle the gelatin over the water, and set aside for a few mins until it becomes soft and spongy.
  2. Next, put the lemon juice, coconut milk, and vanilla into a mixing bowl or mason jar.
  3. Next, heat the gelatin mixture on low- low heat just until dissolved and no more.
  4. Right when the gelatin is dissolved, remove from the heat and stir in the honey or stevia then immediately whisk into the lemon coconut mixture.
  5. Divide the mixture between 3-5 small glasses and chill until set.
  6. Enjoy your lemon coconut pudding!


You can sweeten this keto friendly lemon coconut pudding anyway you like: stevia is preferred. If you can take the carbs, raw honey will work as well. This is not like a thick greek yogurt style but rather a very ‘fluffy’ type pudding.

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