This dark chocolate coconut pudding has four ingredients, and it’s stupid-easy to make. It’s also dairy-free. Believe it!
Occasionally, I eat dark chocolate. I try to stick to soy lecithin-free, very dark (85%+), high-quality stuff when I can.
I wanted to use chocolate in an ultra-simple dessert and instead of opting for a mousse – which has eggs – I used gelatin to firm up this treat.
This treat ends up being quite firm instead of more liquidy like a pudding. If you prefer it with a looser texture, experiment with using less gelatin.
Look for high-quality gelatin. My favorite is Vital Proteins Gelatin Powder.
This dark chocolate coconut pudding isn’t very sweet, and it’s very rich, so I served it in tiny espresso glasses for just a couple lush bites.
If you prefer a bit more sweetness, you could add a touch of raw local honey or even some maple syrup.
Dark Chocolate Coconut Pudding Recipe (Dairy-Free)
Heat the rest of the coconut milk on medium-low in a heavy-bottomed pot. You want to warm it enough to dissolve the gelatin but don't allow it to boil. Add the chocolate and whisk constantly until it melts.
Turn off the heat and whisk in the vanilla extract.
Pour into your desired glasses or cups and chill for at least 2 hours or until set.
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