Keto Caramel Pudding with Toasted Coconut


Just because you’re on a low-carb diet, doesn’t mean you have to say “no” to dessert. My Keto Caramel Pudding with Toasted Coconut is rich, creamy and indulgent —without the sugar.

It’s a luxurious, low-carb treat and keto dessert you can gift to yourself (you deserve it) or prepare for company during this upcoming holiday season.

Hiland Dairy products, including whole milk, butter and whipping cream, make Keto Caramel Pudding with Toasted Coconut a recipe I feel good about serving family and friends. Sourced from local dairy farms and free of artificial growth hormones, Hiland Dairy milk is creamy, smooth and brimming with essential nutrients. Their heavy cream is just as fantastic and whips up into fluffy, delicious sugar-free whipped cream — a homemade touch that always gets high-fives!  And, the butter . . . what’s NOT to love?! Butter makes everything better and is my go-to way to add richness to a low-carb dessert.


To keep the recipe high in fat and super low in carbohydrates (only 3.5g carbs per serving), I used a natural and relatively new sugar substitute called Allulose. It’s NOT an artificial sweetener, but a “rare” sugar that is extracted from only a few foods like wheat, figs, and raisins. It looks, tastes and acts like white granulated sugar (just a “bit” less sweet), making it the perfect swap in so many recipes – even making the sugar-free caramel starter for my keto dessert recipe. If you don’t have Allulose, a cup-for-cup measure granulated Stevia will also work.

The key to getting a nice caramel color and the taste is letting the butter and sugar substitute melt and simmer together in a saucepan long enough to get a golden amber color but not so long that it burns – keep an eye on this step and stir frequently. Next, you add the cream, then the milk!

Many puddings call for flour to thicken, but this adds a noticeable amount of carbohydrate (and gluten, if that is a concern). I simply use a small amount of unflavored gelatin dissolved in an equal part water and mix it after taking it off the heat.

No dessert, in my opinion, is complete without homemade whipped cream. Whipped cream turns the ordinary into the extraordinary and Hiland Dairy heavy whipping cream always comes through. Simply pour into a mixer bowl, using the whisk attachment, and beat until fluffy. If you like sweet whipping cream, add a few drops of liquid stevia before turning the mixer on.


After the keto pudding sets in the fridge, it’s topped with this yummy whip and a sprinkling of toasted coconut chips, if desired. This is a low-carb dessert that will soothe even the most savage sweet tooth.

When it comes to holiday treats, are you a DIY (do it yourself) or DIFM (do it for me)? For special occasions, I’m DEFINITELY a DIY kind of person, it just puts me in the holiday spirit to be in the kitchen making yummy things. Sometimes though, life gets in the way of my holiday planning, and I’d rather have someone DIFM – haha! When that happens, like if I have to pick up a store-bought pie or carton or tub of gelato, I know I can always make it special by mixing up some sugar-free whipped cream like I just described. This holiday hack makes everything look homemade, takes only 5 minutes and makes dessert taste 500 times better!

Take the fun quiz at Hiland Dairy to find out if your holiday style is more DIY or DIFM – and while you’re at it, enter to win a $300 gift card!



  • 1 stick salted butter
  • 2/3 cup granulated low-carb sweetener like Stevia or Allulose
  • 1 cup heavy cream divided
  • 1 cup whole milk
  • 2 1/2 teaspoons unflavored gelatin (1 packet)
  • 1/4 cup water
  • 1/2 cup heavy cream
  • 10 drops liquid stevia
  • 1o 0unce toasted coconut chips optional


Melt butter over medium heat in a medium sauce pot. Once melted, add sugar substitute and lower heat slightly. Let lightly simmer for approximately 3 to 5 minutes, stirring constantly, until turning golden amber. Watch carefully to ensure it doesn’t burn.

Whisk in one cup of heavy cream and continue to simmer on medium-low heat for 4 minutes.  Next, add one cup of milk, simmer for 6 more minutes. Turn off heat.

Mix gelatin with water and let sit for 1 minute, then turn the burner back on and whisk into pudding mixture. The gelled chunks should dissolve into pudding mixture.

Let pudding mixture cool for 5 minutes and then pour evenly into six 6 to 8-ounce ramekins or small jars. Place in fridge to set up for 30 minutes.

While pudding is setting, pour 1/2 cup whipped cream into a mixer (up to 10 drops of liquid stevia, more or less depending on preference for sweetness). Whip using whisk attachment for approximately 3 minutes or until stiff, but not overworked.

Add approximately 2 tablespoons on whipped cream to each pudding, top with a sprinkle of toasted coconut chips.


~Jennifer Fisher, The Fit Fork


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Desserts, Holiday, Recipes, Uncategorized

The Easiest Pumpkin Pie Cake Ever


The Easiest Pumpkin Pie Cake Ever is the perfect dessert for Thanksgiving. It is easy (as the name implies) and is sure to become a family favorite.

It is called pie cake because it is kind of like pie on the bottom and cake on the top. We really like pie and cake at our house, so why not combine the two?


Are you the DIY or the DIFM (Do-It-For-Me) type? I am both and I frequently combine the two. Take this recipe for example. I combine ready-made canned pumpkin pie mix with boxed yellow cake mix to make this sort of cross between cake and pie. This is a combination of DIY and DIFM.

Take this quiz to find out your style! Doing so will enter you into a drawing for a chance to have Hiland take care of your Thanksgiving spread. (With a $300 gift card)

When deciding what to put on this pie/cake creation I decided to take the DIFM approach and top it with Hiland® Ice Cream. It just seemed like a great idea because cake and pie are always better topped with ice cream. Not only that but we can choose our favorite flavor of Hiland Ice Cream, giving this dessert our own personal flair.


My husband especially liked this idea because he could top The Easiest Pumpkin Pie Cake Ever with his all-time favorite ice cream, Hiland Butter Brickle. I chose to go with classic vanilla. While I do love other flavor combos, vanilla is a favorite of mine, and I think it goes with pumpkin very well. Although I have to agree that pumpkin and toffee are a match made in heaven.

With just four ingredients, this dessert is so easy to make. Another thing I really like about it is that I just need a large bowl and a spoon to mix the batter together. You could use your hand mixer or even your stand mixer, but sometimes I’m all about less dirty dishes. It also makes it easy for new cooks or even the kids to make.

This recipe for Red Velvet Milkshake is another post where I combine my DIY and DIFM entertaining style. Check it out.



  • 1 can pumpkin pie mix – 30 ounces, not pumpkin puree
  • 4 eggs
  • 1 boxed yellow cake mix – 15.25 ounces
  • 1 cup – 2 sticks Hiland unsalted butter


Preheat oven to 350°. Spray the bottom of a 9″ X 13″ pan with cooking spray.

Melt Hiland unsalted butter.

In a large bowl, mix pumpkin pie mix and eggs until combined. Add cake mix and melted butter and stir until combined.

Pour into prepared pan and bake for 35-45 minutes or until the cake is no longer jiggly and the edges begin to brown and pull away from the sides of the pan.

Let cool and top with your favorite flavor of Hiland Ice Cream.


I melt my butter on the stove in a small saucepan. The cake will begin to have small cracks in the top when it is ready.

Recipe adapted from The Country Cook.


~Mindy, Mindy’s Cooking Obsession


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Desserts, Holiday, Uncategorized

Candied Maple Bacon Ice Cream

Bacon Ice Cream Hero 3

Two American Classics That Create a Sweet and Salty Treat

I bake by this unwritten rule: Everything tastes better with bacon. When I saw Hiland Dairy Old Fashioned Vanilla Ice Cream in my freezer, I thought, why not sweeten up some bacon and mix the two together? That’s how my Candied Maple Bacon Ice Cream was born. It’s become a big hit around my house. Hopefully, it will be as big of a hit in your household too! Here’s how you make it.




Preheat the oven to 400 F.

Line a jellyroll pan with aluminum foil. Fit a baking rack on top of the pan, and coat it generously with cooking spray.

Place eight strips of bacon onto the baking rack.

In a small bowl, mix the brown sugar, maple syrup and spreadable butter together.


Brush each bacon strip with the maple mixture, reserving half for each side. Bake for 12 minutes.


Turn over and brush the remaining maple mixture on top of each strip.


Return to the oven and bake an additional 12 minutes or until desired crispiness. Remove and let cool completely.

Once cooled, transfer the bacon onto a plate or cutting board and chop into smaller bits, leaving a few larger pieces for garnish.


Scoop the ice cream into a small bowl.

Add the bits of bacon to the ice cream and gently fold together.


Serve immediately in small bowls, and garnish with a large piece of bacon.

Print this recipe.

Diva’s Tip:

You can add these maple candied bacon bits to just about any Hiland Dairy Ice Cream. Visit Hiland Dairy’s website to see all of the available Hiland Dairy Ice Cream flavors. You can also sign up for money-saving coupons.

Dairy Diva Signature


~The Dairy Diva


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Dairy Diva, Desserts, Recipes

Inside-Out Cherry Turnovers

Cherry Pie White 2

Put the Cherry On Top of This American Classic

Treat yourself to these delicious Inside Out Cherry Turnovers. These puffed-up cups are loaded with fruit filling, drizzled with decadent cream cheese frosting, and made with wholesome Hiland Dairy Milk and Butter.



  • 1 package puff pastry sheets, thawed
  • 21 ounces cherry filling
  • 4 ounces cream cheese, softened
  • ¼ cup Hiland Dairy Butter
  • 2 cups confectioners’ sugar
  • 1 teaspoon vanilla
  • 2 – 3 tablespoons Hiland Dairy Milk


Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.

Unfold two pastry sheets and cut four circular shapes using a biscuit or round cutter from one of the sheets. Place the pastry rounds on the baking sheet. Cut four identically sized circles from the second pastry sheet. Next, using a smaller biscuit or round cutter, cut out the center of the large pastry round, creating a circular rim.


Brush milk on the edge of each large pastry circle and place the pastry rims on top of each round, pushing down softly to adhere the two layers together.


Bake the pastry cups for 10 minutes. Remove them from the oven and push the centers down slightly.


Fill each cup with approximately 1/2 cup cherry filling. Bake for an additional 8 minutes or until the pastry rim is golden brown.


Meanwhile, mix the remaining ingredients and add milk until the frosting is thin enough to drizzle off a spoon.


Drizzle the frosting over the top of each cherry turnover. Enjoy with a fresh glass of Hiland Dairy Milk.


Print this recipe.

Diva’s Tip:

If you don’t want to create cups using pastry sheets, you may use premade puff pastry cups.

Dairy Diva Signature
~The Dairy Diva



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Dairy Diva, Desserts, Recipes

S’mores Ice Cream Shake

Smore Shake Hero 2

A New Twist on an Old Favorite

Standing over a fire pit roasting marshmallows for s’mores sounds wonderful. I can’t wait to do it. However, even though my kids are begging me for those tasty roasted treats, I can’t seem to muster up the energy to stand by any open fire with temperatures reaching nearly 110 degrees here in Texas. Staying inside with the air conditioner on high to make S’mores Ice Cream Shakes sounds like a much better option. Trust me; you have to make these.




Put marshmallows on a baking sheet and turn the oven on to “hi broil.” Place the baking sheet underneath the broilers to crisp the marshmallows. Keep the door propped open so you can watch, and move the baking sheet so the marshmallows crisp evenly. Once the marshmallows are crisped to your liking, turn them over and crisp the other side. Remove from the oven and let cool.


Combine the marshmallows, ice cream, graham crackers and milk in a blender. Blend until creamy and smooth. Let rest for a few minutes to allow the graham crackers to soften.


Crush two to three graham crackers in a bag and pour onto a plate. Set aside.

Meanwhile, drizzle chocolate sauce down the side and on the rim of each serving glass.


Dip the rim of the glass onto the crushed graham crackers to coat the rim.


Fill each glass with the ice cream mixture. Garnish with a crisped marshmallow, extra cracker crumbs, and a straw!

Print this recipe.

Diva’s Tip:

You also may use any variety of Hiland Dairy Vanilla Ice Creams as a substitute. Simply add 1/3 cup of chocolate syrup to the blender.

Dairy Diva Signature

~The Dairy Diva



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Dairy Diva, Desserts, Recipes, Uncategorized

Six-Layer ‘I-Scream-for-Ice-Cream’ Bars


 Enjoy a Cool Treat for Summer

Ice cream and summertime go hand-in-hand, especially when you’re headed to a friend’s barbecue and you’ve been asked to bring dessert. This refreshing ice cream treat is created with layer after layer of scrumptious deliciousness that will leave your friends asking for seconds — and your recipe.

ingredients 800x800

Fudge Sauce Layer

  • 1½ cups evaporated milk
  • 2/3 cup chocolate chips
  • 1/2 cup Hiland Dairy Butter
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Cookie Crumb Layer

Additional Layers

In a medium saucepan over low heat, combine evaporated milk, 1/2 cup butter, chocolate chips and powdered sugar. Bring to a rolling boiling, and cook for approximately 7 to 8 minutes, stirring constantly. Remove from heat, stir in vanilla extract and cool completely.step 1 800x800

In a large bowl, thoroughly mix together the crushed chocolate sandwich cookies with 1/2 cup melted butter. Press mixture into the bottom of a 9 x 13-inch baking dish; freeze for 20 minutes.


Remove from freezer and place ice cream sandwiches in a single layer over the cookie mixture.


Tip: You may have to break apart a few sandwiches and press them to cover the entire cookie layer.

Immediately spread the softened ice cream over sandwich layer and freeze for 20 minutes.


Remove from freezer and spread the cooled fudge sauce over top and sprinkle with peanuts. Freeze for 20 minutes.


Spread the thawed whipped topping and place back in the freezer overnight or until firm.

step6- 800x800


Print this recipe.

Diva’s Tip:

Be sure to buy the 1/2-gallon carton of Hiland Dairy Vanilla Ice Cream, open the package completely and slice the ice cream into 1/2-inch-thick pieces to lay them over the ice cream sandwich layer.


Dairy Diva Signature

~The Dairy Diva

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Dairy Diva, Desserts, Recipes, Uncategorized

Calling All Peanut Butter Lovers!

Calling All Peanut Butter Lovers

Delectable Chocolate Chip Peanut Butter Pound Cake

Once you take a bite from this dense, delicious cake, you won’t look at peanut butter the same again. The richness of the peanut butter cake is enhanced by chocolate chips and a delectable peanut butter glaze. It’s the perfect cake for any occasion. Be sure to have a glass of Hiland Dairy Milk nearby. Nothing helps wash down every last crumb better.

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Dairy Diva, Desserts, Guest Contribution, Recipes, Tips

Healthy Yogurt Pops

Healthy Yogurt Bomb Pops

Celebrate National Bomb Pop Day

I remember two distinct things about summertime when I was a kid: hot Iowa temperatures and gobbling up Bomb Pops®. They were so delicious and the perfect remedy to cool down on those hot summer days. So, in honor of my childhood memory, I’ve created my own version of this summertime staple by using Hiland Dairy Yogurt to wrap up National Dairy Month!

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Dairy Diva, Desserts, Guest Contribution, Recipes, Tips, Yogurt

Mint Chocolate Floats

Mint Chocolate Floats

Share a Mint Chocolate Float on a Wonderful Summer Evening

This past year, my family decided to plan out some family time each day, typically in the evenings to just rest and relax. It’s usually after dinnertime and almost always includes some type of treat at least a few times a week. This past week we enjoyed some family time with these Mint Chocolate Floats while planning out our next trip to Silver Dollar City.

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Contests, Desserts, Guest Contribution, Ice Cream, Mommy Hates Cooking, Recipes

Blonde Brownies Are More Fun

Blonde Brownies Are More Fun

Just wait until you pull a pan of these tasty treats out of the oven. Your brownie-loving family will have their minds — and taste buds — blown. You see, these brownies aren’t brown; they’re blonde. Did we mention that they’re simple to make and ready in less than an hour? Well, let’s get started!

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Desserts, Recipes

Got Lemons?


It’s National Lemon Cupcake Day

Okay, I admit it. I go crazy for lemon-flavored anything—drinks, sauces, cakes—you name it. If it has that juicy fruit involved, I’m all in. So, when I looked at my calendar and noticed that today is National Lemon Cupcake Day, I headed straight for my kitchen, grabbed my Hiland Dairy ingredients and made my favorite homemade lemon cupcakes. Here are the step-by-step directions so you can give them a try!

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Dairy Diva, Desserts, Guest Contribution, Holiday, Recipes, Tips

Blue Ribbon Creamy Fudge


It’s Diva-licious!

Hello, Divas! If you could see me right now, I’m doing my happy dance. Why? Because today is National Candy Day! My mom used to make blue ribbon winning fudge, so I’m using today as an excuse to pay homage to her succulent treat. Back in the day, she used only the freshest ingredients. That’s why I’m using products from Hiland Dairy!

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Coupons, Dairy Diva, Desserts, Guest Contribution, Holiday, Recipes, Tips

Here’s The Scoop!

Get the scoop on the six new ice cream flavors from Hiland Dairy

Six new ice cream flavors join the Hiland Dairy family…and we put them to the test!

Peanut butter and jelly, milk and cookies, cell phones and chargers…one thing just doesn’t go without the other. That’s why when I think of summer, I think of ice cream! And Hiland Dairy has six new flavors that my kids wanted to put to the test. I mean really, who wouldn’t?

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Dairy Diva, Desserts, Family, Guest Contribution, Happy, Ice Cream, Kid Activities, New Products, Summer, Taste Test, Tips

A Sweet Treat for National Dessert Day

A Sweet Treat for National Dessert Day

You know the ol’ saying…there’s always room for dessert!

Well, today is the day you can actually take the saying to heart because it’s National Dessert Day. In honor of this sweetest of holidays, why not try out this rich, nutty Pecan Pie recipe that’s packed full of ooey-gooey deliciousness?

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Desserts, Fall, Holiday, Recipes

Sara’s Kitchen: Lemon Lace Cookies

Saras Kitchen Lemon Lace Cookies

As the mercury rises this summer, I’ve got a great recipe for some delicious cookies that are light, lemony and a perfect companion for just about any outdoor lunch or dinner. I saw this recipe for Buttery Lemon Lace Cookies and absolutely had to give them a go – I was looking for a simple, elegant and light cookie to pair with some Hiland Dairy Real Vanilla Ice Cream, and these beauties seemed perfect.

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Cookies, Desserts, Guest Contribution, Recipes, Sara's Kitchen, Tips

Sara’s Kitchen: Homemade Chocolate-Covered Salted Caramels…Great for Gifts!

Saras Kitchen Homemade Chocolate-Covered Salted Caramels

I have a friend who loves Rolo candies. Decadent chocolate and creamy caramel? What’s not to love?

So one day, I decided to make her something as close to a Rolo as I could, but with a few changes. I used semi-sweet chocolate instead of milk chocolate. I added sea salt to the caramel and also sprinkled it on top. And, I didn’t go to the trouble of forming the candies into the small cylindrical shape of their store-bought inspiration.

But the result was, if I do say so myself, delicious! And, if you go to the trouble of making a batch, they are perfect for parties, housewarming gifts or setting out when guests drop by.

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Desserts, Gifts, Recipes, Sara's Kitchen, Tips

Easter Egg Nog Casserole

Easter Egg Nog Casserole

You’ve heard about Easter eggs… but have you heard about Easter Egg Nog?

Well, this creamy, delicious treat isn’t just for Christmas anymore. So the next time you’re at the store, pick up some Hiland Dairy Easter Egg Nog and delight your family with this deliciously spicy recipe that perfect for an Easter breakfast or dessert!

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Breakfast, Desserts, Easter, Family, Milk Life, Recipes