And for dessert tonight - coconut and chia jello!

This is creamy, subtle, and full of healthy fats, antioxidants, and fiber! Definitely a far cry from typical Keto Jello concoctions!

Coconut Jello is actually a fairly popular asian dessert and is called Haupia in Hawaii. Now you learned something new.

 I have seen it on chinese food buffets before, but it didn’t cross my mind unti l was trying to use up the rest of an opened can of coconut milk, satisfy my sweet tooth, and get in the rest of my fats and fiber for the day all at once! Recently I have been adding chia to everything. Don’t mind me over here. 

This is another very versatile recipe. You could keep it basic, or church it up. Hell, you could even just make your standard sugar free jello flavor and replace the water with the coconut milk. It’s yo life. 

For my recipe: 

  • 1 envelope plain gelatin
  • 1/2 cup water
  • 1 cup full fat coconut milk *if you use light coconut milk I will haunt you*
  • 2-3 tsp chia seeds
  • Sweetener*  I added the splenda to cover the stevia bite I was getting since the coconut flavor is so subtle. 
  • 1/2 tsp coconut extract
  • 1/2 tsp vanilla extract 

Preparation: 

  1. Heat coconut milk in a sauce pan or in a microwave safe container. 
  2. Heat 1/2 cup water separately (in microwave) and dissolve gelatin in this. Then add to the coconut milk. 
  3. Add sweetener*  Note: if you are going to use real sugar rather than make this low carb, add this to the container while/before heating. If using stevia, splenda, or other non-caloric sweeteners, add these after you have removed it from the heat.  
  4. Add extracts and chia seeds
  5. Chill until set
  6. Top with whipped coconut cream, coconut shreds, nuts, preserves, or nothing if you’re boring

For 1/2 of the entire recipe:

224 calories, 7g protein, 19g fat, 7g-4g=3g Net Carbs

Notes

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