Shirataki Pudding / Custard

Shirataki noodles often turn up on the clearance shelf in my supermarket and so I tend to collect an abundance of packets in my pantry cupboard. And although I do enjoy making noddle dishes with them, I have recently been exploring using them blended up as a thickener in place of traditional high-carb options. This pudding/custard is super simple to make and is a satisfying treat that is quite low in both carbs and calories. I have been eating it as an American-style pudding, kind of like Snack Pack pudding cups, but it can also be made thinner and blended until warm to pour over a crumble or other dessert, more like a custard in the UK. In fact, I will have to try it on my Protein-Rich Rhubarb Crisp in the not too distant future. So, if you have some shirataki noodles laying around, or see some on clearance, give this unique recipe a try. I think you'll like it.
Yield (vanilla): 2 servings of about ⅔ cup (160g) each, totaling a about 1⅓ cups (320g) ✎
​Yield (chocolate): 2 servings of about ¾ cup (175g) each, totaling a little about 1½ cups (350g) ✎
Macros (vanilla) (per serving): 100 calories | 0.5g protein | 8.5g fat | 1g net carbs ​
​Macros (chocolate) (per serving): 120 calories | 2.5g protein | 9.5g fat | 2.5g net carbs
Prep: 10 minutes | Set/Cool: 15 minutes (or more ✎)
Equipment required: a high-powered blender
Storage: refrigerated for up to 3 days.
Vanilla Ingredients:
  • 1 x 7oz (200g) package shirataki noodles or rice (any shape), drained and well-rinsed ✎
  • 80-100ml canned coconut milk
  • 2 Tbsp (24g) allulose or equivalent in sweetener of choice (or more - to taste)
  • 1 tsp vanilla extract
  • a pinch of salt
  • ⅛ tsp xanthan gum (optional or as needed ✎)

​Chocolate Ingredients:
  • 1 x 7oz (200g) package shirataki noodles (any shape), drained and well-rinsed ✎
  • 80-100ml canned coconut milk
  • 3 Tbsp (36g) allulose or equivalent in sweetener of choice (or more - to taste)
  • 1 tsp vanilla extract
  • a pinch of salt
  • 3 Tbsp (16g) unsweetened cocoa powder
  • ⅛ tsp xanthan gum (optional or as needed ✎)
Directions:
  1. Put the shirataki noodles, coconut milk, allulose, vanilla, and salt in a high-powered blender. I suggest starting with the 80ml of coconut milk if aiming for spoonable pudding. If you want something more like a pourable custard, you can start with the 100ml.
  2. Set the blender on high speed and blend the mixture to smooth. As the shirataki noodles break down, the blending will get more difficult. You can use a tamper to keep it going, or add a little more milk. If you add more milk, you will get a slightly thinner pudding at the end, especially if you intend not to use the xanthan gum.
  3. If making the chocolate version, once the mixture is smooth, add the cocoa powder and blend again to fully incorporate.
  4. For both version, check the consistency of the pudding once finished blending. It will not change much once cooled. If you'd like it to be a bit thicker and have a fuller mouthfeel, add the xanthan gum while it blends on low speed. The gum will take a few minutes to fully thicken, depending on how heated the pudding got while blending, so if you think you may like to add more, I suggest waiting about 10 minutes to see what the thickness becomes. Xanthan gum can have a slimy texture, so I don't personally enjoy it in large amounts. Conversely, if you want a thinner, more pourable custard, you can add a little more coconut milk or plant-based milk of choice.
  5. Transfer the pudding to the fridge to chill if desired. If xanthan gum was used, allow the pudding to set for 10-15 minutes (in the fridge or at room temperature, as you prefer) before eating. Note, if you'd like to serve this warm, you can blend it on high speed until heated.
  6. Divide into 2 servings and enjoy as a snack or as part of, or atop, another dessert recipe.
​Optional toppings: low-carb berries, toasted coconut or other nuts or seeds of choice, cacao nibs, vegan keto chocolate chips.
✎ Notes:​​​
  • Yeild will vary slightly depending on how much coconut milk and what type of sweetener was used.
  • The amount of time the pudding takes to cool, if you choose to cool it, will depend on how heated it became while blending and what temperature your ingredients were to start with.
  • If you dislike shiritaki noodles, you wouldn't know they are the pudding/custard if you weren't the one making it. Make sure to rinse the noodles well.
  • The xanthan gum acts as a thickener and also adds to the mouthfeel of the pudding. If you prefer not to use it, you will have a slightly thinner pudding.
  • Macros for this recipes are calculated with American national nutritional data (i.e. NCCDB & USDA entries in Cronometer) for all ingredients apart from the shiritaki noodles (Skinny Pasta), coconut milk (Aroy-D - 90ml), and xanthan gum (Now Foods).
  • Macro numbers are rounded. Numbers equal to or greater than 10g are rounded to the nearest whole number (e.g. 10g, 11g, 12g, etc.) and numbers below 10g are rounded to the nearest 0.5g (0.5g, 1g, 1.5g ... 9g, 9.5g). Any numbers below 0.5g are given as is (e.g. 0.1g, 0.2g, etc.). Calories are rounded to the nearest multiple of 5.