This chocolate coconut milk pudding recipe is made with full-fat coconut milk, soy-free chocolate, and grass-fed gelatin. It’s dairy-free and paleo-friendly!
Pudding hasn’t been on our menu in a long time…
I was making up our weekly menu the other day and decided I’d try to make a chocolate coconut milk pudding for the kids this week. We eat dessert almost every night (only healthy desserts) and I’d like them to experience the goodness of chocolate pudding without all the junk!
This recipe is very simple and easy to make. I used gelatin (a “super food” that I use often in my kitchen) to thicken this pudding. Agar agar flakes or even avocado can be used to thicken pudding if you’re not a fan of gelatin.
You can make this recipe in a large bowl or pour it into individual size cups. I love little jars so I poured the pudding into my baby food size jars. This is perfect size for school lunches or for work.Print
Chocolate Coconut Milk Pudding
- Prep Time: 5 mins
- Cook Time: 5 mins
- Total Time: 10 mins
- Yield: 2 Cups of Pudding 1x
- Category: Dessert
- 14 oz. (1 Can) Organic Full-Fat Coconut Milk
- 1/2 Cup Soy Free Chocolate Chips
- 2 Teaspoons Powdered Gelatin or Agar Agar Flakes
- 2 Tablespoons Purified Water
- 1 Teaspoon Vanilla Extract
- Pinch Salt
- Heat the coconut milk in a small saucepan over medium heat.
- Bring to a boil and remove from heat.
- In a small bowl, mix gelatin and water together. Stir until the gelatin absorbs into the water.
- Add chocolate chips and gelatin to the warm coconut milk.
- Stir vigorously until the chocolate is melted.
- Add vanilla extract and a pinch of sea salt.
- Stir pudding mixture and pour it evenly into a glass container (I used a large Pyrex bowl).
- Place pudding in the refrigerator for 4-8 hours or until it’s set.
- Serve with coconut whipped cream, homemade whipped cream or berries.