33+ Delicious and Easy Keto Canned Coconut Milk Recipes for Every Meal

Coconut milk is a true gem in the keto kitchen, offering a creamy, dairy-free alternative that’s perfect for adding richness to your meals without the carbs.

Whether you’re new to the keto lifestyle or a seasoned expert, canned coconut milk is an essential pantry staple that can be used in a variety of dishes, from savory to sweet.

It’s versatile, low-carb, and packed with healthy fats, making it an ideal ingredient for those following a ketogenic diet.

In this article, we’re sharing 33+ keto canned coconut milk recipes that are simple, flavorful, and perfect for any meal of the day.

Whether you’re craving a creamy soup, a decadent dessert, or a refreshing smoothie, you’ll find a recipe that satisfies both your taste buds and your keto goals.

These recipes will inspire you to get creative in the kitchen and bring the creamy goodness of coconut milk into every bite.

33+ Delicious and Easy Keto Canned Coconut Milk Recipes for Every Meal

Canned coconut milk is more than just a dairy-free substitute; it’s a rich, versatile ingredient that can elevate your keto meals, turning ordinary dishes into mouthwatering creations.

From decadent desserts like keto coconut milk ice cream to hearty dishes like coconut milk curries and stews, there are endless possibilities for incorporating coconut milk into your keto diet.

With these 33+ keto canned coconut milk recipes, you can enjoy a wide range of flavors while sticking to your low-carb lifestyle.

So, why wait?Grab a can of coconut milk and start experimenting with these delicious and satisfying keto recipes today.

Creamy Keto Coconut Milk Curry

This rich and aromatic keto coconut milk curry is perfect for those on a low-carb diet.

Packed with flavor and healthy fats, this recipe uses canned coconut milk to create a creamy base for a variety of vegetables and your choice of protein.

It’s quick, easy, and utterly satisfying!

Ingredients:

• 1 can (13.5 oz) full-fat coconut milk
• 1 lb chicken breast (or tofu for a vegetarian option), diced
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp red curry paste
• 1 tsp turmeric
• 1 tsp cumin
• Salt and pepper to taste
• 1 cup spinach, fresh or frozen
• 1 tbsp cilantro, chopped (for garnish)
• Optional: 1/2 cup cauliflower rice (to serve)

Instructions:

1. Heat the olive oil in a large pan over medium heat. Add the chopped onion and sauté until translucent, about 3-5 minutes.
2. Add garlic and ginger and cook for an additional minute.
3. Stir in the curry paste, turmeric, and cumin. Allow the spices to cook for 1-2 minutes to release their flavors.
4. Add the diced chicken (or tofu) to the pan and cook until browned on all sides, about 5-7 minutes.
5. Pour in the coconut milk and stir to combine. Bring to a simmer and cook for 10-15 minutes, until the sauce thickens and the chicken is cooked through.
6. Add the spinach and cook for another 2 minutes, until wilted.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with cilantro, and optionally paired with cauliflower rice for a complete meal.

This creamy keto coconut milk curry is the ultimate comfort food for anyone following a low-carb or ketogenic lifestyle.

The coconut milk provides a smooth, rich texture that pairs perfectly with the aromatic spices.

Whether you serve it with cauliflower rice or enjoy it on its own, this dish is sure to keep you full and satisfied.

The protein and healthy fats will fuel your day while keeping carbs low—making it a wonderful addition to any keto meal plan.

Keto Coconut Milk Smoothie

A quick, delicious, and refreshing keto coconut milk smoothie that can be enjoyed at any time of the day.

This creamy smoothie is packed with healthy fats from the coconut milk and coconut oil, and it’s naturally sweetened with a few keto-friendly ingredients.

It’s an excellent breakfast or snack that will help you stay on track with your low-carb goals.

Ingredients:

• 1 can (13.5 oz) full-fat coconut milk
• 1/2 avocado
• 1/4 cup unsweetened shredded coconut
• 1 tbsp MCT oil or coconut oil
• 5-6 ice cubes
• 1-2 tbsp erythritol or stevia (to taste)
• 1 tsp vanilla extract
• 1/2 tsp cinnamon (optional)

Instructions:

1. In a blender, combine the coconut milk, avocado, shredded coconut, MCT oil (or coconut oil), and ice cubes.
2. Add the sweetener of choice (erythritol or stevia), vanilla extract, and cinnamon if using.
3. Blend on high speed for 30-45 seconds until the mixture is smooth and creamy.
4. Taste the smoothie and adjust sweetness if necessary.
5. Pour into a glass and serve immediately.

This keto coconut milk smoothie is a great way to get your healthy fats and stay on track with your ketogenic diet.

The avocado adds creaminess, while the coconut milk gives it a rich, tropical flavor.

The MCT oil helps provide an extra energy boost, making this smoothie ideal for a morning pick-me-up or a post-workout treat.

It’s versatile, customizable to your taste preferences, and guaranteed to keep you full for hours without derailing your low-carb goals.

Keto Coconut Milk Ice Cream

If you’re craving a sweet and creamy dessert while sticking to your keto lifestyle, this keto coconut milk ice cream is the perfect solution.

Made with canned coconut milk and sweetened with a keto-friendly sugar substitute, this indulgent treat is low in carbs but high in flavor.

It’s an excellent way to enjoy dessert without the guilt.

Ingredients:

• 1 can (13.5 oz) full-fat coconut milk
• 1/4 cup erythritol (or preferred keto sweetener)
• 1 tsp vanilla extract
• 1/4 tsp sea salt
• 1/2 cup heavy cream (optional for extra richness)
• 1 tbsp coconut oil (optional for added creaminess)
• 2 tbsp unsweetened shredded coconut (optional, for texture)

Instructions:

1. In a medium saucepan, combine the coconut milk, erythritol, vanilla extract, and sea salt.
2. Heat the mixture over low to medium heat, stirring frequently, until the sweetener dissolves and the mixture is warm (but not boiling).
3. Once the sweetener is dissolved, remove from heat and stir in the heavy cream and coconut oil (if using).
4. Pour the mixture into a shallow container or ice cream maker, and freeze for at least 4-6 hours, or overnight, until solidified.
5. If you don’t have an ice cream maker, you can stir the mixture every 30 minutes to break up ice crystals and achieve a smoother texture.
6. Once the ice cream has fully set, scoop and serve. Top with shredded coconut if desired.

This keto coconut milk ice cream provides a rich and creamy dessert that won’t spike your blood sugar levels.

The coconut milk creates a delicious, tropical base, while the erythritol ensures that it stays low-carb.

Whether you have it on its own or top it with shredded coconut, this ice cream is a satisfying way to end a meal.

With just a few simple ingredients and a bit of patience, you can indulge in a homemade frozen treat that fits perfectly within your ketogenic lifestyle.

Keto Coconut Milk Chicken Soup

This keto coconut milk chicken soup is a warm, comforting dish that’s low in carbs and packed with flavor.

The creamy coconut milk base complements tender chicken and a variety of vegetables, creating a hearty meal that is both filling and satisfying.

It’s perfect for cold days or when you want something nourishing yet light on carbs.

Ingredients:

• 1 can (13.5 oz) full-fat coconut milk
• 2 chicken breasts, boneless and skinless, diced
• 4 cups chicken broth (preferably homemade or low-sodium)
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 celery stalks, chopped
• 1 medium zucchini, diced
• 1 tsp thyme
• 1 tsp rosemary
• Salt and pepper to taste
• 1 tbsp lemon juice (optional)
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 3-5 minutes until softened.
2. Add the diced chicken breast and cook for 5-7 minutes, or until browned on all sides.
3. Add the chopped celery, zucchini, thyme, and rosemary to the pot. Stir well to combine.
4. Pour in the chicken broth and bring the soup to a simmer. Let it cook for 10-15 minutes until the vegetables are tender.
5. Stir in the coconut milk, and cook for an additional 5 minutes. Taste and adjust seasoning with salt and pepper.
6. Add a splash of lemon juice for a burst of freshness, if desired.
7. Serve hot, garnished with fresh parsley.

This keto coconut milk chicken soup is the perfect combination of creamy and savory, offering the comfort of a classic chicken soup with a ketogenic twist.

The coconut milk provides richness without adding unnecessary carbs, while the chicken and vegetables make it a satisfying and nutritious meal.

It’s a great option for meal prepping, as it stores well in the fridge for a few days and reheats wonderfully.

Whether you’re looking to warm up on a chilly evening or need a healthy lunch, this soup will hit the spot.

Keto Coconut Milk Pudding

This keto coconut milk pudding is a simple and delicious dessert that is easy to prepare and full of coconut flavor.

It uses full-fat coconut milk to create a creamy texture while remaining low-carb, making it a perfect treat for anyone following a ketogenic diet.

This dessert is also versatile, so you can customize the flavor or add your favorite keto-friendly toppings.

Ingredients:

• 1 can (13.5 oz) full-fat coconut milk
• 2 tbsp unsweetened cocoa powder (for chocolate flavor) or 1 tsp vanilla extract (for vanilla flavor)
• 1/4 cup erythritol (or your preferred keto sweetener)
• 2 tbsp chia seeds (optional, for added texture)
• 1/4 tsp sea salt
• 2 tbsp gelatin powder (unflavored)
• 1/2 cup water

Instructions:

1. In a small saucepan, heat the coconut milk over medium heat, stirring occasionally.
2. In a separate small bowl, dissolve the gelatin powder in 1/2 cup of warm water. Let it sit for 5 minutes until it blooms.
3. Once the coconut milk is warm (but not boiling), add the sweetener, cocoa powder (if using), vanilla extract (if using), and salt. Stir until everything is well combined.
4. Slowly whisk in the bloomed gelatin mixture to the warm coconut milk and continue stirring until the pudding thickens, about 3-5 minutes.
5. Pour the pudding into individual serving cups and refrigerate for at least 2 hours, or until fully set.
6. Once set, top with your favorite keto-friendly toppings, such as shredded coconut, berries, or a dollop of whipped cream.

This keto coconut milk pudding is an incredibly satisfying dessert that delivers a creamy, rich texture without the carbs.

Whether you prefer it chocolate-flavored or vanilla, it’s a delightful way to curb your sweet tooth while staying within your keto macros.

The addition of gelatin helps to create a firm, pudding-like consistency, while the coconut milk infuses the dish with a smooth tropical flavor.

Make this ahead of time for an easy dessert option that will satisfy your cravings without any guilt.

Keto Coconut Milk Pancakes

These keto coconut milk pancakes are soft, fluffy, and packed with flavor.

By using coconut milk as a base, these pancakes stay low-carb and high in healthy fats.

This recipe is a great way to start your day with a keto-friendly breakfast that’s both delicious and filling.

Ingredients:

• 1 can (13.5 oz) full-fat coconut milk
• 2 large eggs
• 1 cup almond flour
• 1 tbsp coconut flour
• 1/2 tsp baking powder
• 1 tbsp erythritol or your preferred sweetener
• 1/2 tsp vanilla extract
• Pinch of salt
• 1 tbsp coconut oil (for frying)

Instructions:

1. In a large bowl, whisk together the eggs, coconut milk, erythritol, and vanilla extract until smooth.
2. In a separate bowl, combine the almond flour, coconut flour, baking powder, and salt.
3. Gradually add the dry ingredients into the wet ingredients, mixing well to form a smooth batter. Let the batter sit for a few minutes to thicken.
4. Heat a non-stick skillet over medium heat and melt the coconut oil.
5. Pour about 1/4 cup of the pancake batter into the skillet for each pancake. Cook for 2-3 minutes on each side, or until golden brown and cooked through.
6. Serve the pancakes warm, topped with butter, sugar-free syrup, or your favorite keto-friendly toppings.

These keto coconut milk pancakes are the perfect way to enjoy a classic breakfast with a healthy twist.

The combination of almond and coconut flour makes them low in carbs while still delivering a satisfying, fluffy texture.

The coconut milk not only adds flavor but also provides healthy fats that keep you full longer.

Whether you’re making them for a special weekend breakfast or as a quick weekday meal, these pancakes will quickly become a staple in your keto recipe rotation.

Keto Coconut Milk Chicken Alfredo

This keto coconut milk chicken Alfredo brings together the rich, creamy texture of traditional Alfredo sauce with a ketogenic twist.

Using canned coconut milk for a low-carb alternative, this dish is filled with flavor, making it an indulgent yet healthy option for those following a keto diet.

Perfect for a comforting dinner, it pairs beautifully with zucchini noodles or cauliflower rice.

Ingredients:

• 1 can (13.5 oz) full-fat coconut milk
• 2 chicken breasts, boneless and skinless, sliced into strips
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1 tsp dried oregano
• 1 tsp garlic powder
• Salt and pepper to taste
• 1/4 cup chicken broth (optional for thinning the sauce)
• 2 tbsp fresh parsley, chopped (for garnish)
• Zucchini noodles or cauliflower rice, to serve

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the sliced chicken and cook until browned and cooked through, about 6-8 minutes. Remove the chicken and set aside.
2. In the same skillet, add the minced garlic and cook for 1 minute until fragrant.
3. Pour in the coconut milk, Parmesan cheese, oregano, garlic powder, salt, and pepper. Stir and bring to a simmer, cooking for 5-7 minutes until the sauce thickens slightly.
4. If the sauce becomes too thick, add chicken broth to reach your desired consistency.
5. Return the chicken to the skillet and toss to coat in the Alfredo sauce. Cook for an additional 2-3 minutes to combine the flavors.
6. Serve the chicken Alfredo over zucchini noodles or cauliflower rice, garnishing with fresh parsley.

This keto coconut milk chicken Alfredo is a flavorful, creamy alternative to traditional pasta dishes.

The coconut milk provides a velvety base, while the Parmesan adds a sharp, cheesy kick.

Paired with zucchini noodles or cauliflower rice, it delivers a satisfying, low-carb meal that doesn’t sacrifice taste.

Whether you’re craving a comforting Italian-inspired dish or a keto-friendly dinner, this recipe will surely become a favorite in your meal rotation.

Keto Coconut Milk Coffee

This keto coconut milk coffee is a perfect way to start your day with a boost of energy and healthy fats.

By replacing regular cream with full-fat coconut milk, this drink is not only rich and creamy but also supports your ketogenic goals.

With a hint of natural sweetness, it’s a satisfying and comforting low-carb coffee option.

Ingredients:

• 1 cup brewed coffee (your preferred blend)
• 1/4 cup full-fat coconut milk
• 1 tbsp MCT oil (optional, for an extra boost)
• 1-2 tsp erythritol or stevia (optional, for sweetness)
• 1/2 tsp vanilla extract (optional)
• Cinnamon or cocoa powder (optional, for garnish)

Instructions:

1. Brew a cup of coffee using your favorite method (drip, French press, or espresso).
2. In a small saucepan, heat the coconut milk over low heat until warm (but not boiling). You can also microwave it for 20-30 seconds.
3. Add the warm coconut milk to the brewed coffee and stir.
4. If desired, add MCT oil, erythritol, vanilla extract, and a sprinkle of cinnamon or cocoa powder for flavor.
5. Stir well until the ingredients are combined, and serve hot.

This keto coconut milk coffee is a simple yet delicious way to enjoy your morning caffeine while staying in ketosis.

The creamy texture of coconut milk pairs perfectly with the bold flavor of coffee, while the MCT oil provides an added energy boost.

It’s customizable, allowing you to adjust sweetness and flavor to your liking.

Whether you drink it as part of your morning routine or as an afternoon pick-me-up, this drink will help you stay energized and focused throughout the day.

Keto Coconut Milk Chia Pudding

This keto coconut milk chia pudding is a delicious, no-cook dessert or snack that’s incredibly easy to make.

Packed with healthy fats from the coconut milk and chia seeds, it’s a satisfying and nutritious treat that fits perfectly into a ketogenic diet.

You can customize it with your favorite toppings, making it a versatile and filling option.

Ingredients:

• 1 can (13.5 oz) full-fat coconut milk
• 3 tbsp chia seeds
• 1 tbsp erythritol or your preferred keto sweetener
• 1 tsp vanilla extract
• 1/2 tsp cinnamon (optional)
• Berries, shredded coconut, or nuts for topping (optional)

Instructions:

1. In a medium bowl, combine the coconut milk, chia seeds, erythritol, vanilla extract, and cinnamon (if using).
2. Stir everything together until the chia seeds are evenly distributed throughout the mixture.
3. Cover the bowl and refrigerate for at least 3 hours or overnight to allow the chia seeds to absorb the liquid and thicken.
4. After the pudding has set, give it a good stir. If it’s too thick, add a little more coconut milk to reach your desired consistency.
5. Top with berries, shredded coconut, or nuts for added texture and flavor, if desired.
6. Serve chilled.

This keto coconut milk chia pudding is a quick and easy dessert or snack that’s both satisfying and delicious.

The chia seeds provide a nice texture while absorbing the creamy coconut milk, making it a perfect low-carb treat.

Whether you prepare it ahead of time for a grab-and-go breakfast or enjoy it as a refreshing dessert, this pudding will keep you full and happy while staying within your keto macros.

With endless topping options, you can keep it exciting and tailored to your tastes.

Keto Coconut Milk Shrimp Scampi

This keto coconut milk shrimp scampi is a delicious twist on the classic dish, swapping out traditional pasta for a low-carb option.

The creamy coconut milk base creates a velvety texture, while the garlic and lemon elevate the shrimp, making this dish a flavorful and satisfying choice for a keto-friendly dinner.

Ingredients:

• 1 can (13.5 oz) full-fat coconut milk
• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 tsp red pepper flakes (optional)
• 1/4 cup lemon juice (freshly squeezed)
• Zest of 1 lemon
• 1 tbsp butter
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped (for garnish)
• Zucchini noodles or cauliflower rice (for serving)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove shrimp from the pan and set aside.
2. In the same skillet, add the garlic and cook for 1-2 minutes, until fragrant. If using red pepper flakes, add them now for a touch of spice.
3. Pour in the coconut milk, lemon juice, and lemon zest, and bring to a simmer. Let it cook for 5-7 minutes to thicken the sauce slightly.
4. Add the butter and stir until melted and the sauce becomes smooth.
5. Return the shrimp to the skillet and toss to coat in the creamy sauce. Cook for an additional 2-3 minutes to combine the flavors.
6. Season with salt and pepper to taste.
7. Serve the shrimp scampi over zucchini noodles or cauliflower rice, and garnish with fresh parsley.

This keto coconut milk shrimp scampi is a luxurious dish that brings the classic flavors of shrimp scampi into a keto-friendly realm.

The creamy coconut milk provides a smooth, rich texture, while the garlic and lemon enhance the shrimp’s natural sweetness.

Paired with zucchini noodles or cauliflower rice, this recipe offers a satisfying, low-carb meal perfect for any occasion.

Whether you’re cooking for a special dinner or just want something quick and flavorful, this dish will surely delight your taste buds.

Keto Coconut Milk Chocolate Mug Cake

This keto coconut milk chocolate mug cake is the perfect quick dessert to satisfy your chocolate cravings without breaking your low-carb diet.

Made with coconut milk and a few other simple ingredients, this mug cake is rich, moist, and ready in just minutes—making it an ideal treat when you’re short on time but craving something sweet.

Ingredients:

• 2 tbsp unsweetened cocoa powder
• 3 tbsp almond flour
• 1 tbsp erythritol (or your preferred keto sweetener)
• 1/4 tsp baking powder
• 1 tbsp coconut milk
• 1 large egg
• 1/2 tsp vanilla extract
• Pinch of salt
• Optional: sugar-free chocolate chips or a dollop of whipped cream for topping

Instructions:

1. In a microwave-safe mug, whisk together the cocoa powder, almond flour, erythritol, baking powder, and salt.
2. Add the coconut milk, egg, and vanilla extract. Stir until all the ingredients are fully combined and a smooth batter forms.
3. Microwave the mug on high for 1 minute and 30 seconds, or until the cake has risen and is cooked through (microwave times may vary).
4. If desired, top with sugar-free chocolate chips or a dollop of whipped cream.
5. Let it cool slightly before serving.

This keto coconut milk chocolate mug cake is a quick and indulgent dessert that delivers a rich, chocolatey flavor while keeping your carbs in check.

The coconut milk adds a creamy richness, while the almond flour and cocoa powder provide the perfect base for a low-carb treat.

Whether you’re craving a late-night snack or a simple dessert, this mug cake satisfies your sweet tooth in just minutes.

It’s the ideal go-to keto dessert when you need something easy, delicious, and satisfying.

Keto Coconut Milk Fish Curry

This keto coconut milk fish curry is a vibrant and flavorful dish that brings the warmth of spices and the richness of coconut milk together.

It’s a perfect meal for anyone on a low-carb diet, as it’s light yet filling, and packed with healthy fats and protein.

The mild heat and tropical flavor profile make it a unique dish that will transport your taste buds.

Ingredients:

• 1 can (13.5 oz) full-fat coconut milk
• 1 lb white fish fillets (such as cod, tilapia, or halibut), cut into chunks
• 1 tbsp coconut oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tbsp curry powder
• 1 tsp turmeric
• 1/2 tsp ground cumin
• 1/2 tsp chili powder (optional)
• Salt and pepper to taste
• 1 cup spinach (optional)
• 1 tbsp cilantro, chopped (for garnish)
• Cauliflower rice, to serve

Instructions:

1. Heat the coconut oil in a large skillet over medium heat. Add the chopped onion, garlic, and ginger, cooking until the onion becomes soft and translucent, about 5 minutes.
2. Stir in the curry powder, turmeric, cumin, chili powder, salt, and pepper. Cook for another minute to release the flavors.
3. Add the coconut milk to the skillet and stir to combine. Bring the mixture to a simmer, cooking for 5-7 minutes.
4. Gently add the fish chunks to the skillet and cook for 5-8 minutes, or until the fish is cooked through and flakes easily.
5. If using spinach, stir it in at the end and cook until wilted.
6. Serve the curry hot, garnished with cilantro, and optionally paired with cauliflower rice for a complete meal.

This keto coconut milk fish curry is a rich, aromatic dish that perfectly balances the tropical flavor of coconut with the heat and spices of curry.

The coconut milk creates a smooth, velvety sauce that pairs beautifully with tender fish.

This dish is not only delicious but also a healthy, low-carb option that’s full of essential nutrients.

Whether you’re serving it for a weeknight dinner or a special gathering, this curry is sure to impress and satisfy any craving for flavorful, low-carb comfort food.

Keto Coconut Milk Smoothie

This keto coconut milk smoothie is a refreshing, creamy beverage that fits perfectly into a low-carb lifestyle.

Packed with healthy fats from the coconut milk, this smoothie is a great way to boost your energy and keep you full longer.

It’s an easy and customizable recipe, allowing you to add your favorite keto-friendly fruits, greens, or protein to create a delicious breakfast or snack.

Ingredients:

• 1 can (13.5 oz) full-fat coconut milk
• 1/2 avocado, peeled and pitted
• 1/2 cup unsweetened almond milk (or more coconut milk for extra creaminess)
• 1/4 cup berries (like strawberries, blueberries, or raspberries)
• 1 tbsp chia seeds (optional for added fiber)
• 1 tbsp MCT oil (optional for added healthy fats)
• 1-2 tbsp erythritol or your preferred sweetener (optional)
• 1/2 tsp vanilla extract
• Ice cubes (optional)

Instructions:

1. In a blender, combine the coconut milk, avocado, almond milk, berries, chia seeds, MCT oil, sweetener, and vanilla extract.
2. Blend on high until smooth and creamy, adding ice cubes if you prefer a colder, thicker smoothie.
3. Taste and adjust the sweetness, adding more sweetener if desired.
4. Pour into a glass and enjoy!

This keto coconut milk smoothie is a deliciously creamy and refreshing way to start your day or fuel your afternoon.

The coconut milk provides a rich base full of healthy fats, while the avocado adds a smooth texture and extra nutrients.

Berries give it just the right amount of sweetness without the carbs, making this smoothie a perfect fit for your keto diet.

Whether you’re looking for a filling breakfast or a mid-day snack, this smoothie is customizable to your tastes and will keep you satisfied and energized.

Keto Coconut Milk Chicken Curry

This keto coconut milk chicken curry is a flavorful, comforting dish that’s perfect for anyone following a low-carb lifestyle.

The coconut milk creates a creamy, rich sauce while the combination of spices adds depth and complexity to the dish.

It’s a filling and satisfying meal that’s full of healthy fats and protein, making it an excellent choice for a keto-friendly dinner.

Ingredients:

• 1 can (13.5 oz) full-fat coconut milk
• 1 lb chicken thighs, boneless and skinless, cut into chunks
• 2 tbsp coconut oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional for heat)
• Salt and pepper to taste
• 1/2 cup chicken broth
• 1 cup spinach (optional)
• Fresh cilantro for garnish
• Cauliflower rice or zucchini noodles to serve

Instructions:

1. Heat coconut oil in a large skillet over medium heat. Add the chopped onion, garlic, and grated ginger. Sauté for 3-4 minutes until fragrant and soft.
2. Add the chicken chunks to the skillet and cook until browned on all sides.
3. Stir in the curry powder, cumin, turmeric, cayenne, salt, and pepper, cooking for another 2 minutes to toast the spices.
4. Pour in the coconut milk and chicken broth, stirring to combine. Bring to a simmer and cook for 15-20 minutes, allowing the sauce to thicken and the chicken to cook through.
5. Add spinach in the last 5 minutes of cooking if using, stirring until wilted.
6. Serve the curry over cauliflower rice or zucchini noodles, garnished with fresh cilantro.

This keto coconut milk chicken curry is a rich and flavorful dish that’s perfect for a weeknight dinner.

The creamy coconut milk sauce, combined with the aromatic spices, creates a comforting and satisfying meal.

The chicken thighs are tender and juicy, and the curry’s depth of flavor is enhanced by the earthy cumin and turmeric.

Paired with cauliflower rice or zucchini noodles, this dish is a healthy, low-carb alternative to traditional curry, making it ideal for those on a keto diet.

Keto Coconut Milk Ice Cream

This keto coconut milk ice cream is a rich, creamy dessert that’s low in carbs and perfect for anyone craving a sweet treat while staying within their ketogenic macros.

The coconut milk provides the base for this ice cream, creating a velvety smooth texture, and the sweetener keeps it keto-friendly.

With just a few ingredients, this homemade ice cream is a guilt-free indulgence.

Ingredients:

• 1 can (13.5 oz) full-fat coconut milk
• 1/4 cup erythritol or your preferred keto sweetener
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1/4 cup heavy cream (optional for extra creaminess)
• 1/2 cup chopped dark chocolate (sugar-free) or berries (optional)

Instructions:

1. In a medium saucepan, heat the coconut milk over medium heat until it begins to simmer. Do not let it boil.
2. Stir in the erythritol, vanilla extract, and salt. Continue stirring until the sweetener is fully dissolved.
3. If using, add the heavy cream and stir until the mixture is smooth.
4. Remove from heat and let the mixture cool to room temperature. Once cooled, place it in the refrigerator for 1-2 hours to chill completely.
5. Once chilled, pour the mixture into an ice cream maker and follow the manufacturer’s instructions to churn it into ice cream.
6. During the last few minutes of churning, you can add chopped dark chocolate or berries if you prefer a mix-in.
7. Transfer the ice cream to an airtight container and freeze for at least 3 hours or until firm.
8. Serve and enjoy!

This keto coconut milk ice cream is a refreshing and indulgent dessert that satisfies your sweet tooth without the carbs.

The coconut milk creates a rich, smooth texture that rivals traditional ice cream, while the sweetener keeps it low-carb.

You can customize it with your favorite keto-friendly mix-ins like berries or sugar-free chocolate, making it versatile and enjoyable for all tastes.

This homemade ice cream is a great option for special occasions or when you want to treat yourself to a guilt-free dessert.

Keto Coconut Milk Pancakes

These keto coconut milk pancakes are a fluffy, satisfying breakfast option that keeps your carb count low while still delivering the deliciousness of a traditional pancake stack.

The coconut milk adds a rich, creamy flavor to the batter, making these pancakes extra moist.

Topped with sugar-free syrup or berries, they are the perfect low-carb breakfast for anyone on a keto diet.

Ingredients:

• 1 can (13.5 oz) full-fat coconut milk
• 1 cup almond flour
• 2 large eggs
• 1 tbsp coconut flour
• 1 tsp baking powder
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1-2 tbsp erythritol or other keto sweetener (optional)
• 1 tbsp coconut oil (for cooking)
• Berries or sugar-free syrup for serving

Instructions:

1. In a medium bowl, whisk together the almond flour, coconut flour, baking powder, salt, and erythritol.
2. In a separate bowl, beat the eggs and then mix in the coconut milk and vanilla extract.
3. Combine the wet ingredients with the dry ingredients and stir until you have a smooth batter.
4. Heat a non-stick skillet over medium heat and add a bit of coconut oil to coat the pan.
5. Pour small amounts of the batter into the skillet to form pancakes. Cook for 2-3 minutes on each side, or until golden brown and cooked through.
6. Serve the pancakes hot with sugar-free syrup or fresh berries.

These keto coconut milk pancakes are an excellent way to enjoy a hearty, delicious breakfast without worrying about carbs.

The coconut milk adds a richness that makes the pancakes soft and moist, while the almond flour gives them a subtle nutty flavor.

Topped with sugar-free syrup or fresh berries, these pancakes are a satisfying and low-carb alternative to traditional pancakes, making them perfect for a weekend brunch or a special breakfast treat.

Keto Coconut Milk Chicken Soup

This keto coconut milk chicken soup is a comforting, warming dish that brings together the creaminess of coconut milk and the heartiness of chicken.

The soup is full of flavor from garlic, ginger, and spices, making it a perfect low-carb option for a cozy dinner.

It’s a great meal for those following a keto diet, as it’s both filling and nourishing without any excess carbs.

Ingredients:

• 1 can (13.5 oz) full-fat coconut milk
• 2 cups chicken broth
• 1 lb boneless, skinless chicken breasts or thighs, diced
• 2 tbsp coconut oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp chili flakes (optional)
• Salt and pepper to taste
• 2 cups spinach or kale (optional)
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add the chopped onion, garlic, and grated ginger. Sauté for 3-4 minutes until fragrant.
2. Add the diced chicken to the pot and cook for 5-6 minutes, until browned and cooked through.
3. Stir in the turmeric, cumin, chili flakes (if using), salt, and pepper. Cook for another minute to release the spices’ aroma.
4. Pour in the coconut milk and chicken broth, stirring to combine. Bring the soup to a simmer and let it cook for 10-15 minutes to blend the flavors.
5. If desired, stir in the spinach or kale and cook for an additional 3-5 minutes until wilted.
6. Taste and adjust seasoning if needed.
7. Serve hot, garnished with fresh cilantro.

This keto coconut milk chicken soup is the perfect dish for anyone seeking a low-carb, comforting meal.

The coconut milk provides a rich, creamy base, while the chicken adds protein and heartiness to the soup.

The warm spices—turmeric, cumin, and ginger—give it a depth of flavor that will make you feel cozy and satisfied.

Whether you’re making it for a cold night or a light lunch, this soup is nourishing, flavorful, and perfectly in line with your keto goals.

Keto Coconut Milk Caramel Flan

This keto coconut milk caramel flan is a creamy, decadent dessert that brings the sweetness of caramel and the richness of coconut milk together.

It’s low in carbs, making it a perfect choice for a keto-friendly treat.

With its smooth texture and delicate flavor, this flan will satisfy your sweet tooth without kicking you out of ketosis.

Ingredients:

• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup erythritol (or your preferred keto sweetener)
• 4 large eggs
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/4 cup water (for caramel)
• 2 tbsp butter (for caramel)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a flan mold or individual ramekins with butter or coconut oil.
2. In a small saucepan, combine 1/4 cup water, 2 tbsp butter, and erythritol. Heat over medium heat, stirring constantly, until the erythritol dissolves and the mixture begins to caramelize, about 5-7 minutes. Once it turns golden brown, pour the caramel evenly into the bottom of the mold or ramekins.
3. In a medium bowl, whisk together the coconut milk, eggs, vanilla extract, and salt. Pour the mixture over the caramel layer in the mold or ramekins.
4. Place the mold or ramekins in a baking dish and fill the dish with hot water (about halfway up the sides of the flan mold).
5. Bake for 45-50 minutes or until the flan is set but still slightly jiggly in the center.
6. Allow the flan to cool to room temperature, then refrigerate for at least 2 hours before serving.
7. To serve, run a knife around the edges of the flan and invert onto a plate.

This keto coconut milk caramel flan is the ultimate low-carb dessert for anyone who loves creamy, indulgent treats.

The coconut milk gives the flan a velvety smooth texture, while the caramel adds a touch of sweetness that complements the richness of the flan.

This dessert is perfect for special occasions, dinner parties, or simply when you want to treat yourself to something special.

It’s a decadent yet keto-friendly way to enjoy a classic dessert without the carbs.

Keto Coconut Milk Chocolate Mousse

This keto coconut milk chocolate mousse is a rich and velvety dessert that’s both indulgent and low-carb.

With the combination of creamy coconut milk and rich dark chocolate, this mousse satisfies your chocolate cravings while keeping you on track with your keto lifestyle.

It’s quick to make and perfect for those who want a decadent treat without the guilt.

Ingredients:

• 1 can (13.5 oz) full-fat coconut milk
• 4 oz sugar-free dark chocolate (70% cocoa or higher)
• 1/4 cup erythritol (or your preferred keto sweetener)
• 1 tsp vanilla extract
• Pinch of salt
• Whipped cream (optional, for topping)
• Dark chocolate shavings (optional, for garnish)

Instructions:

1. In a saucepan, heat the coconut milk over medium heat until it begins to simmer. Do not let it boil.
2. Once heated, remove from the heat and stir in the sugar-free dark chocolate until it’s fully melted and the mixture is smooth.
3. Add the erythritol, vanilla extract, and a pinch of salt. Stir until well combined and smooth.
4. Allow the mixture to cool to room temperature, then refrigerate for at least 2 hours to set and thicken.
5. Once the mousse is chilled and firm, divide it into serving bowls.
6. Top with whipped cream and dark chocolate shavings, if desired, and serve.

This keto coconut milk chocolate mousse is the ultimate dessert for chocolate lovers who are watching their carb intake.

The coconut milk adds a creamy base, while the dark chocolate gives it an intense, satisfying flavor.

It’s a rich, indulgent dessert that feels like a treat but fits perfectly into your keto diet.

Whether you’re hosting a dinner party or enjoying a quiet night in, this mousse will satisfy your sweet cravings without derailing your low-carb lifestyle.

Keto Coconut Milk Chia Pudding

This keto coconut milk chia pudding is a simple, no-cook breakfast or dessert that’s packed with healthy fats, fiber, and protein.

The coconut milk provides a rich, creamy base, while the chia seeds thicken the mixture into a pudding-like consistency.

It’s a customizable recipe that you can top with your favorite keto-friendly fruits or nuts for extra flavor and texture.

Ingredients:

• 1 can (13.5 oz) full-fat coconut milk
• 3 tbsp chia seeds
• 1-2 tbsp erythritol or your preferred keto sweetener (optional)
• 1/2 tsp vanilla extract
• Pinch of salt
• Fresh berries or chopped nuts for topping (optional)

Instructions:

1. In a bowl, whisk together the coconut milk, chia seeds, erythritol (if using), vanilla extract, and salt.
2. Cover the bowl and refrigerate for at least 4 hours or overnight to allow the chia seeds to absorb the liquid and thicken the mixture.
3. Once the pudding has thickened to your desired consistency, stir it well to combine. If it’s too thick, you can add a little more coconut milk to reach the desired texture.
4. Serve the chia pudding in individual bowls, topped with fresh berries or chopped nuts for added crunch and flavor.

This keto coconut milk chia pudding is a versatile, quick, and healthy option that’s perfect for breakfast or a light dessert.

The combination of coconut milk and chia seeds creates a creamy, satisfying texture, while the natural sweetness from erythritol keeps it low-carb.

You can personalize it by adding your favorite keto-friendly toppings, making it an easy, customizable treat that fits into your keto lifestyle.

With minimal prep time and no cooking required, this chia pudding is a great meal prep option for busy mornings.

Keto Coconut Milk Beef Stew

This keto coconut milk beef stew is a hearty, comforting dish that is packed with rich flavors and healthy fats.

The coconut milk base creates a creamy, velvety broth that coats the tender beef and vegetables, making this stew a satisfying low-carb meal for cold days.

It’s a complete meal on its own, and perfect for meal prepping or a cozy dinner.

Ingredients:

• 1 can (13.5 oz) full-fat coconut milk
• 1 lb beef stew meat, cubed
• 2 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups beef broth
• 2 cups cauliflower florets (or other low-carb vegetables)
• 1 carrot, peeled and chopped (optional for a slightly higher carb count)
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the beef cubes and brown them on all sides. Remove the beef from the pot and set aside.
2. In the same pot, add the chopped onion and garlic, sautéing for 3-4 minutes until softened.
3. Return the beef to the pot and stir in the thyme, rosemary, salt, and pepper. Cook for another 2 minutes.
4. Add the beef broth and coconut milk, stirring to combine. Bring the mixture to a simmer and let it cook for 30 minutes, or until the beef is tender.
5. Add the cauliflower (and carrot if using) and cook for an additional 10-15 minutes until the vegetables are tender.
6. Taste and adjust seasoning as needed.
7. Serve the stew hot, garnished with fresh parsley.

This keto coconut milk beef stew is the perfect comfort food for chilly nights, offering a rich and flavorful dish that’s low in carbs and high in healthy fats.

The coconut milk adds a creamy richness that pairs perfectly with the tender beef and vegetables.

It’s a filling, satisfying meal that keeps you on track with your keto goals.

Whether you’re preparing it for a family dinner or meal prepping for the week, this stew is a delicious and nutritious option that will warm you up from the inside out.

Keto Coconut Milk Shrimp Curry

This keto coconut milk shrimp curry is a vibrant and flavorful dish that combines the richness of coconut milk with the delicate sweetness of shrimp.

The blend of spices in the curry adds depth and warmth, while the coconut milk creates a creamy sauce that ties everything together.

It’s a quick and easy meal that’s perfect for a keto-friendly dinner, packed with protein and healthy fats.

Ingredients:

• 1 can (13.5 oz) full-fat coconut milk
• 1 lb shrimp, peeled and deveined
• 2 tbsp coconut oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 tbsp curry powder
• 1/2 tsp ground turmeric
• 1/4 tsp cayenne pepper (optional for heat)
• Salt and pepper to taste
• 1/2 cup chicken broth or water
• 1 cup spinach (optional)
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a large skillet over medium heat. Add the chopped onion, garlic, and grated ginger. Sauté for 3-4 minutes until softened and fragrant.
2. Add the curry powder, turmeric, cayenne pepper, salt, and pepper to the pan. Stir for 1-2 minutes to toast the spices.
3. Pour in the coconut milk and chicken broth. Stir to combine and bring the sauce to a simmer.
4. Add the shrimp to the skillet and cook for 4-5 minutes until they turn pink and opaque.
5. If using, stir in the spinach during the last 2 minutes of cooking, allowing it to wilt.
6. Taste and adjust seasoning if necessary. Garnish with fresh cilantro.
7. Serve the curry hot, ideally over cauliflower rice for a complete keto meal.

This keto coconut milk shrimp curry is a bold, aromatic dish that’s rich in flavor and low in carbs.

The creamy coconut milk pairs perfectly with the tender shrimp, while the spices bring a delightful complexity to the curry.

It’s a quick and easy meal that’s ideal for a weeknight dinner and can be customized to your spice tolerance.

Whether served over cauliflower rice or enjoyed on its own, this curry is a satisfying and nutritious option for anyone on a keto diet.

Keto Coconut Milk Egg Custard

This keto coconut milk egg custard is a smooth and velvety dessert that is rich in flavor without the carbs.

The coconut milk creates a creamy base, while the eggs add a custard-like texture.

It’s a simple yet elegant dessert that is perfect for those who want a low-carb sweet treat that feels indulgent and satisfying.

Ingredients:

• 1 can (13.5 oz) full-fat coconut milk
• 4 large eggs
• 1/4 cup erythritol or your preferred keto sweetener
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon (optional)
• Pinch of salt
• Fresh berries or whipped cream for serving (optional)

Instructions:

1. Preheat the oven to 325°F (160°C). Grease individual ramekins with butter or coconut oil.
2. In a saucepan, heat the coconut milk over medium heat until it is warm but not boiling.
3. In a separate bowl, whisk together the eggs, erythritol, vanilla extract, cinnamon (if using), and salt.
4. Gradually pour the warm coconut milk into the egg mixture, whisking constantly to prevent the eggs from curdling.
5. Pour the custard mixture into the prepared ramekins.
6. Place the ramekins in a baking dish and fill the dish with hot water to create a water bath.
7. Bake for 35-40 minutes or until the custard is set and slightly jiggles in the center.
8. Allow the custard to cool to room temperature, then refrigerate for at least 2 hours before serving.
9. Serve with fresh berries or a dollop of whipped cream, if desired.

This keto coconut milk egg custard is a perfect dessert for those looking for a low-carb alternative to traditional custard.

The coconut milk gives the custard a rich, velvety texture, while the eggs create the perfect custard-like consistency.

The sweetness from erythritol makes it indulgent, and the hint of cinnamon adds a touch of warmth.

This dessert is not only easy to make but also great for meal prepping, as it can be enjoyed over several days as a quick treat.

Keto Coconut Milk Protein Coffee

This keto coconut milk protein coffee is a game-changer for those who need a boost of energy in the morning.

Combining the rich flavor of coffee with the creaminess of coconut milk and a dose of protein, this drink is perfect for those on the go.

It’s a great alternative to sugary lattes and provides the fuel you need without the carbs, making it a perfect addition to your keto morning routine.

Ingredients:

• 1 cup brewed coffee (hot or iced)
• 1/2 cup full-fat coconut milk
• 1 scoop vanilla or chocolate protein powder (preferably low-carb)
• 1 tsp MCT oil (optional for added energy)
• Sweetener of choice (optional)
• Ice cubes (for iced coffee)

Instructions:

1. Brew your coffee and set it aside to cool slightly if you prefer iced coffee.
2. In a blender, combine the brewed coffee, coconut milk, protein powder, and MCT oil (if using). Blend until smooth and frothy.
3. Taste and add sweetener if desired, then blend again to combine.
4. Pour into a glass and serve hot or over ice for iced coffee.
5. Optionally, garnish with cinnamon or a drizzle of sugar-free chocolate syrup for extra flavor.

This keto coconut milk protein coffee is a great way to enjoy your morning cup of coffee while staying in ketosis.

The combination of protein powder and coconut milk gives you a satisfying and creamy drink that will keep you energized throughout the day.

Whether you prefer your coffee hot or iced, this drink provides the perfect balance of caffeine and nutrition.

It’s a wonderful breakfast or pre-workout beverage for anyone on a keto diet, offering both protein and healthy fats without any added sugars or carbs.

Keto Coconut Milk Smoothie

This keto coconut milk smoothie is a refreshing and creamy drink that’s perfect for breakfast or as a midday snack.

The combination of coconut milk and keto-friendly fruits like berries makes it low in carbs, while the healthy fats from coconut milk provide long-lasting energy.

It’s a great way to fuel your day without straying from your keto diet, and it’s easy to customize with your favorite add-ins.

Ingredients:

• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup frozen mixed berries (such as strawberries, blueberries, and raspberries)
• 1 tbsp chia seeds
• 1/2 avocado (for extra creaminess)
• 1 scoop keto-friendly protein powder (optional)
• 1-2 tbsp erythritol or your preferred keto sweetener (optional)
• 1/2 cup water or unsweetened almond milk
• Ice cubes (optional, for a thicker texture)

Instructions:

1. In a blender, combine the coconut milk, frozen berries, chia seeds, avocado, protein powder (if using), and sweetener.
2. Add water or almond milk to adjust the consistency to your liking. You can also add ice cubes for a thicker, colder smoothie.
3. Blend on high until smooth and creamy.
4. Taste and adjust sweetness if needed, blending again if you add more sweetener.
5. Serve immediately and enjoy!

This keto coconut milk smoothie is a satisfying, low-carb, and nutrient-packed option for those on a keto diet.

The coconut milk gives it a rich, creamy texture, while the avocado adds healthy fats and a velvety consistency.

With the natural sweetness of berries and optional protein powder, it’s a great way to enjoy a healthy, filling drink that supports your keto goals.

It’s perfect for a busy morning, post-workout recovery, or as a refreshing treat at any time of the day.

Keto Coconut Milk Ice Cream

This keto coconut milk ice cream is a luscious, sugar-free dessert that satisfies your sweet cravings without breaking your carb budget.

The full-fat coconut milk creates a rich and creamy base, while the keto-friendly sweetener and vanilla add the perfect flavor.

You can customize it with different mix-ins, such as keto chocolate chips or crushed nuts, for a more decadent treat.

Ingredients:

• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup erythritol or your preferred keto sweetener
• 1 tsp vanilla extract
• Pinch of salt
• 2 egg yolks
• 1/2 cup unsweetened almond milk (or more coconut milk if you prefer)
• Optional mix-ins: keto chocolate chips, crushed nuts, or berries

Instructions:

1. In a saucepan, heat the coconut milk, almond milk, and erythritol over medium heat until the sweetener is dissolved, stirring occasionally. Do not let it boil.
2. In a separate bowl, whisk the egg yolks until they are light and frothy. Slowly pour the hot coconut milk mixture into the eggs while whisking constantly to temper the eggs.
3. Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes).
4. Remove from heat and stir in the vanilla extract and a pinch of salt.
5. Allow the mixture to cool to room temperature, then refrigerate for at least 2 hours to chill completely.
6. Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions. Add optional mix-ins during the last few minutes of churning.
7. Transfer the ice cream to a container and freeze for 4 hours or until firm.
8. Scoop and serve!

This keto coconut milk ice cream is a delicious and creamy alternative to traditional ice cream, made without the sugar or carbs.

The coconut milk gives it a rich and smooth texture, while the egg yolks help to create a custard-like consistency.

Sweetened with erythritol, it’s a perfect dessert for those following a keto diet.

The recipe is also highly customizable, allowing you to add your favorite keto-friendly mix-ins, making it a perfect treat for any occasion.

Keto Coconut Milk Fudgesicles

These keto coconut milk fudgesicles are a guilt-free frozen treat that delivers a creamy, rich chocolate flavor with a touch of coconut.

Made with full-fat coconut milk and sweetened with a keto-friendly sweetener, these fudgesicles are the perfect low-carb alternative to traditional ice cream bars.

They’re easy to make and ideal for satisfying your chocolate cravings while staying on track with your keto goals.

Ingredients:

• 1 can (13.5 oz) full-fat coconut milk
• 1/4 cup unsweetened cocoa powder
• 1/4 cup erythritol or your preferred keto sweetener
• 1 tsp vanilla extract
• Pinch of salt
• 1/2 cup unsweetened almond milk (or more coconut milk)
• Optional: 1-2 tbsp chopped keto-friendly dark chocolate for texture

Instructions:

1. In a saucepan, combine the coconut milk, cocoa powder, erythritol, vanilla extract, and salt. Heat over medium heat, whisking until the cocoa powder and sweetener are completely dissolved.
2. Remove from heat and stir in the almond milk to thin out the mixture. Taste and adjust sweetness if needed.
3. Pour the mixture into fudgesicle molds, filling each about three-quarters full.
4. If desired, add chopped keto chocolate to the molds for extra texture.
5. Insert sticks into the molds and freeze for at least 4 hours or until completely solid.
6. To release the fudgesicles, run warm water over the outside of the molds for a few seconds.
7. Serve and enjoy!

These keto coconut milk fudgesicles are a refreshing and decadent frozen dessert that’s perfect for summer or anytime you want a chocolatey treat.

The coconut milk creates a creamy base, while the cocoa powder gives it a rich, indulgent flavor.

With no sugar and minimal carbs, they’re a great way to cool off while staying on track with your keto diet.

Whether you’re enjoying them as an after-dinner dessert or a midday snack, these fudgesicles are a perfect way to satisfy your sweet tooth.