Aunt Rocky’s Piña Colada Pudding

Set out two 6-ounce ramekins or other serving dishes for the pudding. (I use small Mason jars with lids.)

Measure out all of the ingredients, and set out the serving dishes before starting. This pudding comes together quickly.

Put egg yolks in a bowl and whisk with a small whisk or a fork until blended and creamy-looking. Set aside.

In another small bowl, mix powdered sweetener and glucomannan together with a fork. This will keep the glucomannan from clumping when you mix it into the hot cream mixture. Set aside.

Pour milk substitute, Dasani water enhancer, and rum extract into medium saucepan. Heat on medium heat, stirring frequently. You don’t want it to boil! When it begins to foam around the edge, remove from heat.

Temper the eggs to keep them from turning into scrambled eggs in the pudding. Use a small measuring cup to scoop up about 1/4 cup of the hot pudding mixture. Slowly drizzle the pudding mix into the yolks, while whisking continuously. Now slowly pour the yolk mixture into the saucepan, and again keep whisking until it all gets incorporated and becomes smooth.

Slowly whisk in the sweetener mixture, and return to low heat on the stove. Taste pudding to see if you want to adjust any of the flavors (I add a little more rum extract). Keep stirring slowly until the pudding begins to thicken (about 3 minutes). It thickens even more when chilled, so pour it into serving dishes while it’s just thin enough to pour.

Set on wire rack until cool. Cover and refrigerate for at least 2 hours before serving. May be frozen and thawed on the counter without the pudding separating.

Note: If you don’t have the Dasani water enhancer, increase powdered sweetener to 3 tablespoons, add pineapple extract and coconut extract to taste. I would suggest starting with 1/2 teaspoon of each, and add more if desired.

I don’t get any commission or kickback for products I use or mention in my recipes. Brand names are included only to more accurately assess nutritional estimates, which are based on exact ingredients I used. Nutrition estimates are calculated per serving with My Fitness Pal’s online recipe analyzer. If you make any changes to the ingredients, your results may differ. The recipe is stored there and available to MFP users for logging in their food diaries. I do not include sugar alcohols or liquid sucralose in my nutrition counts, as they are not absorbed by the body and rate zero on the glycemic index.

Calories 92, Total Fat 8 g, Saturated Fat 4 g, Sodium 94 mg, Potassium 19 mg, Total Carbohydrate 2 g, Dietary Fiber 2 g, Net Carbs 0g, Sugars 1 g, Protein 3 g. Macros: 86% fat, 14% protein, 0% carbs.

© August 29, 2017 Roxana Lopez for Aunt Rocky’s

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