The Best Dairy-Free Chocolate Pudding
One of the most searched items that lands people on The Best of this Life is: What can I do with a can of coconut milk? Seriously! I’m here to tell you friends, there is plenty you can do with a can of coconut milk. You can make incredibly tasty coffee cream, you can pour it in a bath (oh the luxury!), it can replace regular milk in many of your favourite recipes, and you can make pudding. I mean, really, really, amazing chocolate pudding.
I can’t take credit for this recipe y’all. But I just had to share it, because it’s delicious. My own google search for a coconut based chocolate pudding landed me on An Edible Mosaic – a new discovery for me, where there are tons of great recipes. Faith, the writer of the blog focuses on real foods that sustain body and mind. I can get behind that! Like this dessert – it’s rich and indulgent, but it’s made with pure cocoa, coconut milk, maple syrup and vanilla – that’s good stuff guys.
Dark Chocolate Pudding (dairy-free)
- Total Time: 120
Description
Rich, delicious and guilt-free, this decadent dessert is made with anti-oxidant rich cocoa, and the healhty fat, coconut milk. Sweet indulgence!
Ingredients
- 1 (14 oz/400 g) can full-fat coconut milk (that was chilled overnight)
- 1/2 cup (40 g) unsweetened organic cocoa powder, sifted
- 1/2 cup (120 ml) pure maple syrup or coconut sugar
- 1 teaspoon of espresso coffee
- 1/8 teaspoon coarse sea salt
- 1 teaspoon pure vanilla extract
Instructions
- Whisk together the coconut milk, cocoa powder, maple syrup, coffee, and salt in a medium saucepan.
- Bring to a boil over medium heat, then turn the heat down and simmer 15 minutes, whisking frequently.
- Turn off heat and whisk in the vanilla.
- Cool to room temperature (whisking occasionally to help the pudding cool more evenly), then transfer to an airtight container and refrigerate to chill completely before serving (at least an hour – I chilled mine overnight)
- Serve chilled.
Notes
- I poured my pudding into small ramekins and put plastic wrap over them for the night. Before serving, I topped them with a few leaves of mint and raspberries. Potential additions to this recipe would be: a half a teaspoon of pure chili powder / hazelnut liquor / or mint extract….yum!
- Cook Time: 20
Nutrition
- Serving Size: 4
It takes minimal time to prepare, but you do want to let it chill fully so that it’s a perfect pudding consistency. I would say at least an hour or so would do the trick, but I did let mine chill over night. When I took the first bite, I knew it was the beginning of something incredible!
Enjoy! xo
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This looks incredible! I’ve never been a fan of making pudding the traditional way (the constant whisking turns me off), but I’ll make an exception for this one because it looks downright heavenly and it doesn’t seem too laborious. Bookmarked!
Thanks Jillian – I found this recipe so easy and simple to make as well – and it is really yummy!
no doubt about it…best dark chocolate “anything” as far as i’m concerned 🙂 Emily, this pudding looks unreal!! funny how people find you by searching for coconut milk recipes, that’s an awesome calling card.
love the idea of adding a little pinch of chili powder too, goes so well with chocolate!
Wild, eh? It’s just one of those things. You do a post and don’t think much of it, but it’s just the thing that some people are looking for! Today, I made chili-chocolate fudge cookies…oh my goodness. I don’t even know! I’m trying to get ahead on Christmas baking, so I can freeze and pull out when it’s time…but it’s hard to put them away and save them!! I love that chocolate chili combo…have you had the Lindt Choclate? So good!! Hope you have a great week ahead of you xo