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The combination of frozen coffee, protein powder, and glucomannan fluffs up and quickly thickens into an amazing coffee pudding! I’m not much of a coffee lover, but even I enjoyed this quick and easy pudding. Confession: it was supposed to be a coffee drink. It turned into a pudding because of the amount of glucomannan (a natural thickening agent) I used. As I started spooning my “drink” into my mouth, I realized that it was actually a perfect pudding texture. Not a fail after all! In fact, it was really neat for something different. If you want a coffee drink, just leave part or all of the glucomannan out (I’d still use 1/8-1/4 tsp. for smoothness), but do yourself a favor and try it as pudding first because it’s really a neat texture!
Trim Healthy Mamas, this is a handy Fuel Pull snack. It uses half and half for creaminess while keeping the fat down (not that fat is bad, but it’s good to give your body a calorie break once in awhile). You can replace this with cream for a snack that’s not as light (but extra creamy). In that case, it would be an S for Trim Healthy Mamas.
As I shared in a post earlier this week, there are some exciting giveaways and sales going on right now! In a nutshell…
- Click here to enter to win an Instant Pot, a giveaway sponsored by all of us blogger admins from the THM Blogger Test Kitchen (Unofficial) Facebook group! This giveaway ends at midnight CDT, May 7th, 2016.
- Click here to check out my interview with Monica Miller, the 19 year old editor-in-chief of a new Christian magazine for young girls, and enter to win a year’s subscription to Vibrant Girl! This giveaway ends at midnight EST, May 9th, 2016.
- Click here to go pick up some of the Trim Healthy Mama Naturals skincare products while they’re 20% off (through midnight CST, May 8th, 2016)!
As always, remember to check out the Notes section of the recipe for substitution info and answers to FAQs. Also check out the “Suggested products” section below the recipe to see links to the products that I used to make this Instant Frozen Coffee Pudding.
Other posts/pages you might enjoy:
- Starting THM
- my complete picture recipe index
- all my single serve recipes
- Iced Coffee
- Iced Vanilla Chai
- Java Ice Cream
- Java Chip Freeze
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You can find this recipe in my cookbook, Necessary Food.
- 8 coffee ice cubes (coffee frozen in standard ice cube trays)
- ½ cup unsweetened almond milk (or carton coconut milk for a nut free version)
- 3 T half and half*
- 1 T cocoa powder
- ½ scoop protein powder of choice
- 2 tsp. THM Super Sweet Blend (or more if desired)
- ½ tsp. glucomannan**
- ½ tsp. vanilla extract
- Hearty pinch of salt
- Dash of caramel extract or other extract of choice
- Blend all the ingredients together until creamy and smooth. Let the mixture set for 20 seconds and blend again. Taste the pudding and add more sweetener if desired. If it’s not thick, blend a little longer. Feel free to top with a squirt of Reddi-Whip and some sugar-free chocolate syrup (or homemade whipped cream and 85% dark chocolate shavings for an S version that is no longer low fat). Yields 1 serving.
**To make this a frozen coffee drink instead of a pudding, decrease or omit the glucomannan.
If you don't like coffee, you could try replacing the coffee ice cubes with ice cubes made from unsweetened almond milk or a tea of your choice. You may need to amp up the other flavors if you do this.
Most people with nut allergies can handle coconut just fine, but check with your doctor first to make sure.
Suggested products:
- This is the protein powder I used. I’ve also used THM Pristine Whey Protein Powder.
- Glucomannan or THM Organic Glucomannan
- THM Super Sweet Blend is one of my favorite sweeteners. I’ve found that it pairs better with chocolate and coffee things than THM Pure Stevia Extract Powder does. You could also use THM Gentle Sweet, which isn’t quite as concentrated as Super Sweet Blend is (you’ll need about twice the amount of Gentle Sweet as the Sweet Blend called for).
- Watkins Caramel Extract
- Hershey Sugar-Free Chocolate Syrup is sweetened mostly with erythritol!
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Can’t eat chocolate. Can this be name without it and still be good? What you substitute for the chocolate?
I haven’t tried it without the chocolate but you’re welcome to try that! I don’t have any thoughts right off hand for anything to substitute the cocoa powder with.
This recipe is a keeper! Delicious! I added a little pure stevia powder and pure Monk fruit powder as a sweetner. I did opt in for the Glucomannan. Yum!
I don’t have any ice trays on hand. Do you know how much coffee fits in the tray?
I don’t know exactly, but Google says it’s about 2 tablespoons per cube, if that helps. 🙂 And you can always adjust and add more cubes if yours doesn’t seem thick enough.
This is wonderful!! but I would just call it a quick and easy Ice cream!
Can this be made in advance and refrigerated or frozen?
For a few hours, yes, but if kept in the fridge longterm the ice will melt, and if frozen longterm, the pudding will freeze solid.
Brianna, I love all your recipes!! I made this recipe using coconut coffee (Target and Dunkin Doughnuts brands both work well). Substituted the vanilla for coconut extract. The changes made it taste like German chocolate cake! Yummmy
After receiving a second steroid shot today, I was sweating while the rest of the family were comfortable. This frozen concoction REALLY hit the spot for my evening snack! Thank you for sharing your recipes. By the way, I didn’t have frozen coffee cubes on hand, so I used ice cubes and instant coffee granules, which blended perfectly!
What is the carb count? You say it’s low carb but don’t say how many. How are we supposed to know it is actually low carb
Hi Nellie! I follow a healthy eating lifestyle called “Trim Healthy Mama”, which centers around eating healthy foods and separating carbs and fats into different meals to speed up the metabolism. Counting is not required on THM, so I embrace that and don’t count nutrition facts in my recipes. I do label my recipes low-carb if they don’t contain any significant carb sources, that way people from the low-carb community know that there’s a good chance these recipes are acceptable for their lifestyle or easily tweaked to be so (because there are a lot of different versions of low-carb out there). 🙂 You’re welcome to put the recipe into an app like MyFitnessPal to check and see whether it would fit into the particular lifestyle you’re following.
How would this recipe work if I just used instant coffee and regular ice cubes? And how much would I use?
I’ve found that frozen coffee cubes give a nicer texture to blended drinks than regular ice cubes do, so I don’t recommend substituting for them.
What would you suggest in place of 1/2&1/2 and cream? Dairy allergy.. could I use coconut cream? Woukd that put me at S instead of FP? Thank you! Can’t wait to try this!!
That would be worth a try! Yes, that would make it in an S.
This is incredible Briana! Just the ticket for a hot summer day. Thanks for the recipe.
Yes!! Where has this been all my life?!?
Yeah.. delicious, thanks! Love freezing coffee cubes.
YUMMO!!! I am enjoying this delicious treat as I type! I think I have a new addiction ? Thanks for another great recipe!
Made a double batch of this for my daughter and me. I used a chocolate flavored coffee and added a few mini chocolate chips for texture. Very delicious! We used the sweet blend but will use less in the next go round. Thanks for sharing!
Looks really tempting will have to try it out. I’m not a coffee lover as well.
Wonderful flavor but after blending mine in the food processor, it didn’t get thick. Should I have done it in the blender cup to get it thicker?
Yes, I believe a blender would work better than a food processor for this. You may also need to blend longer to activate the glucomannan.
This sounds wonderful!! I don’t have gluccie yet, but I do have xantham gum. Would it work as a substitute in this recipe? I know the health benefits aren’t the same, but you can use them interchangeably in some recipes. Thanks for all the great recipes…keep them coming!
I haven’t tried it with xanthan gum so I’m not sure what the texture would be like, but they are generally interchangeable in a 1:1 ratio. I hesitate to recommend it wholeheartedly not having tried it in this recipe myself…but it’s worth a shot!
I don’t have half and half or cream. Could I sub cottage cheese?
You’re welcome to try that, but I can only vouch for the recipe as written. 🙂 There shouldn’t be too big of a difference.
I made it this morning with 1% cottage cheese (3 Tbsp) in substitution for the half and half cream and it turned out PERFECT!
This recipe made a lot but I ate it all. It was so delicious. Thanks for another great recipe Briana.
Thanks for sharing! I’m glad to know that works!
This never thickened up for me any more than a milkshake? It’s delicious, but I was hoping for a pudding consistency ! I did the S version, and followed the measurements exactly.
Sounds like it probably needs to be blended longer. 🙂
Thank you for all of your wonderful recipes! Do you know what the scoop measures for the protein powder?
Mine does not have a scoop.
Thank you for your help!
Blessings,
Gina
I think a scoop is usually a 1/4 cup. 🙂