This dark chocolate coconut pudding has four ingredients, and it’s stupid-easy to make. It’s also dairy-free. Believe it!
Is Chocolate Paleo?
Occasionally, I eat dark chocolate. I try to stick to soy lecithin-free, very dark (85%+), high-quality stuff when I can. The paleo caveman thing is so played out, anyway. And paleolithic people probably didn’t eat chocolate in the form we know it today. Don’t sweat whether it’s “paleo” but don’t overdo it either.
Check out my Paleo User’s Manual here for more on navigating “paleo rules.”
How to Make Egg-Free Mousse
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 dessert ends up being quite firm instead of more liquid like a pudding. If you prefer it with a looser texture, experiment with using less gelatin. Look for high-quality gelatin if you can. (This is my favorite one.) Gelatin also adds a little boost of protein. Though let’s be honest…nobody is eating this for the protein.
If you don’t want to use gelatin, you could always opt for a chia pudding instead. Or, try using something like agar agar to keep this recipe plant-based.
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.
What Can You Sweeten This Pudding With?
If you prefer a bit more sweetness, you could add a touch of raw local honey or even some maple syrup. I would recommend sticking to a liquid sweetener, but I’m sure you could add something like coconut sugar and it would be just as good.
Experiment with what makes the most sense to you and what you have on hand.
Dark Chocolate Coconut Pudding Recipe (Dairy-Free)
Make this Dairy-Free Dark Chocolate Coconut Pudding recipe for a few lush bites when you need to satisfy your sweet tooth! It's Paleo!
- 2 cups coconut milk full-fat
- 1/2 tbsp gelatin
- 100 g dark chocolate chopped into small pieces
- 1/2 tsp vanilla extract
Bloom the gelatin. In a small bowl, combine a tablespoon of the coconut milk and the gelatin. Mix and allow the gelatin to bloom for about 5 minutes. This step is key for clump-free pudding.
Warm the coconut milk. 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.
Add the chocolate. Once the chocolate has melted, whisk in the bloomed gelatin. Continue whisking until the bloomed gelatin dissolves.
Finish it up. 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.
Do you have a question about this recipe? Leave it in the comment section below, and I’ll get back to you.
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