Keto Cottage Cheese Coconut Pudding – High-Protein, Creamy & Low-Carb Dessert

There’s nothing quite like a dessert that feels indulgent and light at the same time — meet my Keto Cottage Cheese Coconut Pudding, a creamy, high-protein, low-carb pudding that satisfies sweet cravings without wrecking your macros. I first made this when I wanted a chilled, spoonable treat that would boost protein after a workout while still tasting like dessert. The cottage cheese gives it body and protein, the coconut adds tropical creaminess, and a touch of sweetener and vanilla ties everything together into a silky, guilt-free pudding.

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Why you’ll love this recipe

• 🥥 Creamy, tropical flavor — coconut + vanilla = comfort with a sunny twist.
• 💪 High in protein — cottage cheese keeps this dessert filling and satisfying.
• 🥄 Low net carbs — keto-friendly sweetening and low-carb coconut options.
• ⏱️ Make-ahead friendly — chills and firms in the fridge; perfect for meal prep.
• 👪 Family-friendly — many non-keto eaters love the texture and flavor too.

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My personal experience

The idea came on a humid afternoon: I wanted something cold and sweet but also nourishing. I blended cottage cheese with thick coconut milk, added a little creamy heavy cream for silk, folded in shredded unsweetened coconut for texture, and sweetened with erythritol and vanilla. The first batch set firm in the fridge and tasted like a light coconut custard with the welcome tang of cottage cheese. Happy accident: it doubles as a protein snack after an evening workout and as a dessert when friends come over.

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Required equipment

Blender or Food Processor

Essential for turning cottage cheese into a silky base. An immersion blender works too.

Mixing Bowls

One for wet, one for dry, and one for folding in coconut.

Measuring Cups & Spoons

Accuracy matters for macros and texture — especially when you want consistent results.

Whisk & Rubber Spatula

For smoothing the mix and scraping down the bowl.

Serving Jars or Small Bowls (6)

This recipe scales to six servings — jars make it pretty and portable.

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Ingredients & Substitutions

Yields: 6 servings

• 450 g full-fat cottage cheese (about 2 cups) — base, protein & body.
  Sub: 450 g strained Greek yogurt (full-fat) for a tangier, slightly lower-carb option.
• 200 g canned full-fat coconut milk (approx ¾ cup + 2 tbsp) — creaminess and coconut flavor.
  Sub: 120 g coconut cream + 80 g water for a richer texture.
• 60 g heavy cream (¼ cup) — gives extra silk and mouthfeel.
  Sub: Omit or use extra coconut milk if dairy-free.
• 40 g unsweetened shredded coconut (about ½ cup) — texture and nutty coconut flavor.
  Sub: Toasted coconut flakes for crunch.
• 20 g chia seeds (about 2 tbsp) — gentle thickener and fiber (optional, good for texture).
  Sub: 10 g ground flaxseed for a nuttier taste (slightly denser).
• 40 g erythritol or preferred zero-calorie sweetener (adjust to taste) — sweetener with no net carbs.
  Sub: Monk fruit or stevia blends (adjust quantity per package conversion).
• 2 tsp vanilla extract — flavor bridge that makes it dessert-like.
• Pinch of fine salt — enhances flavor.
• Optional garnish: toasted coconut, a few chopped almonds, or a sprinkle of cinnamon.

Why each ingredient matters: cottage cheese supplies protein and body; coconut milk and heavy cream create a luxurious, fatty mouthfeel that mimics traditional pudding; shredded coconut adds texture; chia contributes body and fiber which helps lower net carbs per serving while giving a pudding-like set.

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How to make Keto Cottage Cheese Coconut Pudding

Step 1 — Measure & prep

Weigh all ingredients. If you prefer a very smooth texture, set cottage cheese on a paper towel for a few minutes to remove excess whey.

Tip: Using room-temperature cottage cheese helps the blender make a silkier mix.

Step 2 — Blitz the cottage cheese

Place the cottage cheese in a blender or food processor and blend until completely smooth (20–40 seconds). This step eliminates curds and gives a creamy base.

Don’t worry if it’s slightly grainy — the coconut and chia will help round it out.

Step 3 — Add liquids & sweetener

Add coconut milk, heavy cream, erythritol, vanilla, and a pinch of salt to the blender. Pulse until completely incorporated and silky. Taste and adjust sweetness.

Step 4 — Fold in texture

Transfer the smooth base to a bowl. Fold in shredded coconut and chia seeds. The chia will start to swell and thicken; if you prefer a looser pudding, skip or reduce chia.

Step 5 — Portion & chill

Spoon the mixture into six small jars or bowls. Cover and refrigerate at least 2–3 hours, or overnight for best texture. Chilling lets the chia set and flavors meld.

Step 6 — Garnish & serve

Just before serving, garnish with a pinch of toasted coconut, a few nuts, or a dash of cinnamon.

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Common mistakes to avoid

• ❌ Not blending the cottage cheese: leaves unpleasant curds.
• ❌ Using sweetened coconut milk or shredded coconut: pushes net carbs up.
• ❌ Skipping chia when you want a firmer set: pudding will be runnier.
• ❌ Over-sweetening before it chills: cold temp tames sweetness — sweeten modestly and recheck after chilling.

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Pro tips for best results

• For a silkiest texture, double-blend the cottage cheese then strain briefly through a fine sieve.
• Toasted coconut on top gives great texture contrast — toast in a dry skillet for 2–3 minutes until golden.
• If you want lower carbs, skip the shredded coconut (it adds small net carbs) and add a few crushed keto cookies as garnish.
• Make it dairy-free: replace cottage cheese with 450 g full-fat silken tofu and use coconut cream only (texture will be slightly different).

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Keto benefits of the main ingredients

Cottage cheese is a high-protein, low-carb dairy that helps keep you full and supports muscle repair. Coconut milk and shredded coconut bring medium-chain triglycerides (MCTs) and healthy saturated fats popular on keto for quick energy and satiety. Together they form a dessert that supports ketosis better than sugar-heavy options.

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Variations you can try

• Chocolate coconut: add 1 tbsp unsweetened cocoa powder to the blender.
• Berry swirl: fold 50 g mashed raspberries mixed with 1 tsp erythritol into the jars for a tart swirl (adds slight carbs).
• Matcha coconut: whisk in 1 tsp matcha powder for a green tea twist.
• Crunch top: sprinkle crushed toasted almonds or pecans just before serving.

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Tips for this recipe

• This is a make-ahead dessert — flavors deepen after a night in the fridge.
• Use full-fat dairy and coconut for best texture and satiety.
• For portability, prepare in small jars with lids — great for snacks or packed desserts.

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Optional additions

• A tablespoon of unsweetened cocoa nibs for crunch.
• Stir in 1 tbsp almond butter for extra creaminess and fat.
• Dollop of keto whipped cream for extra indulgence.

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Serving ideas

• Serve as a light after-dinner dessert or a protein-rich snack.
• Pair with a small portion of berries (for non-strict keto days) or a handful of toasted nuts.
• Make mini dessert jars for a party — garnish individually for a pretty spread.

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Storage recommendations

• Fridge: Store covered for up to 4 days. Texture may firm slightly; give a quick stir before serving.
• Freezer: Not recommended — chia and cottage cheese texture change unfavorably.
• Re-serve tip: If it becomes too thick, stir in a tablespoon of coconut milk to loosen.

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Frequently Asked Questions

1. Can I make this dairy-free?
Yes — substitute cottage cheese with silken tofu (450 g) and use coconut cream exclusively. Texture will be slightly different.

2. Is the sweetener necessary?
It’s optional. The pudding will be tangier without it. Start with 30 g sweetener and add more after chilling if needed.

3. Can I skip the chia seeds?
Yes, but the pudding will be looser. For a firmer set without chia, add 6–8 g (1 tbsp) powdered gelatin dissolved in warm water.

4. How long does it keep?
Up to 4 days refrigerated in an airtight container.

5. Is this suitable for a high-protein diet?
Yes — cottage cheese provides the protein. See nutrition below.

6. Can I use low-fat cottage cheese?
You can, but texture and mouthfeel will be less creamy and total fat will drop; consider adding a bit more coconut milk or cream.

7. Can I meal-prep this for breakfasts?
Absolutely — it’s a great grab-and-go option that keeps well for several days.

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Nutritional Breakdown (Per Serving) — Estimated

Recipe yields: 6 servings

I calculated nutrition from the ingredient weights below; these are estimates and will vary by brand. If you need absolute precision, plug your specific product labels into your nutrition tool.

Ingredient weights used for calculation:

• Cottage cheese — 450 g
• Canned full-fat coconut milk — 200 g
• Unsweetened shredded coconut — 40 g
• Heavy cream — 60 g
• Chia seeds — 20 g
• Erythritol — 40 g (zero net carbs)

Totals (whole recipe, approximate):

• Calories: 1,469 kcal
• Protein: 61.97 g
• Fat: 121.55 g
• Total Carbs: 46.92 g
• Fiber: 13.32 g
• Net Carbs (total): 33.60 g

Per serving (1 of 6):

• Calories: ≈ 245 kcal
• Protein: ≈ 10.3 g
• Fat: ≈ 20.3 g
• Total Carbs: ≈ 7.8 g
• Fiber: ≈ 2.2 g
• Net Carbs: ≈ 5.6 g

Note: These are estimated values based on typical nutrition profiles. Small changes in cottage cheese brand, coconut milk thickness, or sweetener will change totals. For strict keto tracking, use exact product labels.

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Recipe Snapshot

• Prep Time: 10 minutes (plus blending)
• Chill Time: 2–4 hours (overnight recommended)
• Total Time: 2–4 hours (active: 10–15 minutes)
• Course: Dessert / Snack
• Cuisine: Keto / Low-Carb
• Servings: 6
• Calories (per serving): ≈ 245 kcal