A creamy, indulgent rice pudding with virtually zero net carbs from the base — konjac (shirataki) rice stands in for traditional rice, delivering the same comforting texture. Simmered in coconut milk and lightly sweetened with erythritol, this dessert is gluten-free, keto-friendly, and diabetes-smart. A fraction of the carbs compared to classic rice pudding.
Drain the konjac rice thoroughly and rinse under cold water for 1–2 minutes to remove any odor. Pat dry with a clean towel or paper towel.
In a medium saucepan over medium heat, combine the coconut milk and heavy cream. Bring to a gentle simmer, stirring occasionally.
Add the drained konjac rice, erythritol, vanilla extract, cinnamon, and a pinch of salt. Stir well to combine.
Reduce heat to low and simmer for 12–15 minutes, stirring frequently, until the mixture thickens to a creamy pudding consistency. The konjac rice will absorb the liquid and the cream will reduce.
Divide into 4 bowls. Serve warm or refrigerate for 1–2 hours to enjoy cold. Optionally top with fresh berries, a sprinkle of cinnamon, or toasted coconut flakes (count any toppings in your carb total).
Carbs come almost entirely from natural coconut milk sugars — a modest carb load. Use your usual dosing method agreed with your care team to dose precisely. The high fat content from coconut milk and cream may slow digestion and cause a gradual, delayed glucose rise 2–3 hours post-meal — monitor your CGM or check at the 2-hour mark. Log this meal in your journal to learn your personal glycemic response.
