I tried the coconut pudding idea with almond milk instead of Hood and it was soooo good! It reminded me of the coconut “frosting” on those marshmallow-coconut covered snowball cakes we ate as kids.
Coconut Almond Milk Pudding
3 tablespoons Da Vinci Sugar-Free Coconut Syrup – put in bottom of 1 cup measure
Unsweetened Blue Diamond Almond Milk – enough to fill 1 cup the rest of the way
2 teaspoons glucomannan powder
2 tablespoons unsweetened coconut
Whisk syrup and almond milk together in small bowl. Gradually whisk in glucomannan powder. Stir in coconut. Chill for at least 1/2 hour.
This makes a very filling 3 net carbs pudding.