World · Keto
Rose Milk Pudding
A delicate Ramadan dessert reimagined: layers of coconut crepes soaked in rose-scented cream. Light and fragrant.
Halal-friendly Medium
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Serves
- 6
3g Net carbs
5g Protein
18g Fat
200 Calories
Per serving
Ingredients
- 1/4 cup Coconut flour
- 3 large Eggs
- 1.5 cups Heavy cream
- 1/3 cup Erythritol
- 2 tbsp Rose water
- 1/4 cup Walnuts, crushed
- 2 tbsp Pomegranate seeds (optional)
- 1 tbsp Butter for crepes
Method
- Make thin crepes: whisk eggs with coconut flour. Cook thin rounds in butter.
- Heat cream with erythritol until warm. Stir in rose water.
- Layer crepes in a dish, pouring rose cream between each layer.
- Sprinkle crushed walnuts between layers.
- Pour remaining cream on top. Refrigerate 2 hours.
- Garnish with pomegranate seeds before serving.
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