• Dark Chocolate Coconut Pudding Recipe

    This dark chocolate coconut pudding has four ingredients, and it’s stupid-easy to make. It’s also dairy-free. Believe it!

    Dark Chocolate Coconut Pudding Recipe | stupideasypaleo.com

    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 favorites are this one and this one.

    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.

    5.0 from 2 reviews
    Dark Chocolate Coconut Pudding Recipe (Dairy-Free)
    Prep time: 
    Cook time: 
    Total time: 
    Serves: Serves 4 to 6
    1. Heat the coconut milk on medium-low in a heavy-bottomed pot. You want to warm it enough to dissolve the gelatin but not boil. Add the chocolate and whisk constantly until it melts.
    2. Once the chocolate has melted, whisk in the gelatin by slowly pouring as you whisk. If you just dump the whole tablespoon in, it'll get clumpy.
    3. Turn off the heat and whisk in the vanilla extract.
    4. Pour into your desired glasses or cups and chill for at least 2 hours or until set.

    Pin this Dark Chocolate Coconut Pudding Recipe for later!

    Dairy Free Dark Chocolate Coconut Pudding | StupidEasyPaleo.com

    72 thoughts on “Dark Chocolate Coconut Pudding Recipe

    1. This sounds really good. I am confused about the gelatin, though. “Sheets” of gelatin – you soak them, in how much water? Do you discard the water then? Could I use powdered Knox gelatin? If so, how would I do that?

      1. Hi Yolanda…I soaked the sheets of gelatin, discarded the water, and put the softened gelatin sheets into the warm coconut milk and chocolate. If you’re using Knox, I would warm the coconut milk, melt the chocolate in it, and then stir in the gelatin from the packet.

          1. Hi Christina! I would check the package for you but I can’t find it in my local store (we had that question before). It’s 2 cups of liquid so however much you’d use to thicken 2 cups of liquid as called for on the package. Sorry!

    2. Can you substitute the gelatin with something else? Maybe Arrowroot? I don’t eat gelatin but i am dying to try this amazing recipe!!!

      1. Hi Belinda…you could try making something like a mousse which involves using whipped egg whites to firm it up (I was making this for someone who cannot eat eggs, hence my use of the gelatin as a thickener). Here is another option…a Pots de Creme from Nom Nom Paleo: http://nomnompaleo.com/post/44223814717/mexican-chocolate-pots-de-creme-dairy-free. You could leave out the ancho chili powder and cinnamon for a similar, very dense effect to this dessert. Hope that gives you some options.

      2. Google “agar agar”, it’s a seaweed product that works similarly to gelatin, I get it in little packets at my asian market. The method for using it is very different though, so you’ll have to look for pudding recipes that use it and compare, to figure out HOW to use it.

      3. Try chia seeds in place of gelatin. They create a thick pudding like consistency when soaked in liquid. I’d try two or three tablespoons per cup of coconut milk. You can grind them first in a blend tech or vitamix if you don’t like the consistency of the whole seeds.

    3. Looks awesome! I think I’ll try this, but I need to cut my fat intake so am thinking about using not-full-fat coconut milk and cocoa powder. Thoughts? Disaster?

      1. Sorry to hear how it turned out Allie. Honestly we could only eat such a small amount at a time because it was so rich so the full fat didn’t seem to be a problem around these parts 🙂

    4. I am new to using gelatin, but I just bought Great Lakes Unflavored Gelatin Collagen Joint Care. It says on the label that one tablespoon gels one pint of liquid. So, do I just skip step 1 and pour the one tablespoon of gelatin over the coconut milk? And before or after I heat it? Thanks. This recipe looks so wonderful, and I don’t want to ruin it?

      1. Hi Patty! Hmmmm I would assume so yes…one tablespoon per pint (which is 2 cups). I would gently heat the coconut milk to allow the chocolate to melt. Then add the gelatin and stir until it dissolves. I checked on their website and they seem to include a variety of preparations. Just be sure not to heat the coconut milk too much 🙂

    5. Hi all,

      For those that don’t want to use gelatin a great substitute is Agar (http://en.wikipedia.org/wiki/Agar) you can get it in the ASIAN section of the supermarket etc . It’s made of of seaweed so suitable if you have vegan friends.

      Best thing about Agar, just throw it in with everything else bring to a boil and your done. It also sets quickly and without refrigeration.. One thing to note you only need a little, eg 1.5-2grams per 2cups of liquid so don’t use it like Gelatin or else you will have a rubber ball of chocolate.

      It’s very versatile ingredient and can be used in all sorts of paleo friendly Jams, sauces etc

      Great site and great recipe made it last night and can’t stop eating it 🙂

      1. GREAT option, Sonic. Never even thought about agar, but that might be yet another option for folks who want to avoid gelatin. Thanks for writing in!

      1. Hi Cindy! I used Green & Blacks (here in the UK it doesn’t have soy lecithin though apparently in the States some of them do).

    6. I made my version of this a couple of days ago. I am reacting to coconut milk, so I boiled almond milk with agar agar powder. Unfortunately I was guessing on the amounts, so it didn’t quite set up enough for me. So I added it to the blender with some chia seeds, carob powder, vanilla bean powder, flaxseed oil and a little stevia (I can’t have chocolate either). After being in the fridge overnight it set up well, and I have been enjoying it as a lovely dessert – light, and not too sweet. Thanks for the simple recipe =). I will be making this again, and I’m determined to nail the agar agar proportions. When I do I’ll report back!

    7. do you mean the coconut milk that comes in a can often used in thai cooking or the milk in the carton like Silk or So Delicious?

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    9. I made this last night for some friends and it was a huge hit. I made it the night and let it set in the refrigerator. Before serving, I added a strawberry reduction (1 cup of strawberries boiled in 1/2 cup of water and 1/4 cup of natural honey for 30 mins). Hah, I don’t know about this “couple of lush bites” biz is, we divided the entire thing into 4 servings and people were licking the glasses. 😉

    10. Okay, after trying this a few times I think I have a respectable agar agar substitute. I’ve changed the directions as follows:

      1. Pour the coconut milk into a heavy bottomed pot, and lightly sprinkle 1/2 tsp agar agar powder* over the surface.
      2. Turn the heat to medium and stir the agar agar in gently for a few seconds.
      3. Bring the mixture to a boil, and stir it every 20-30 seconds. Watch it VERY carefully, as the mixture can boil over in a second. (I forgot to watch it like a hawk, and had a sticky mess to clean up).
      4. Boil the coconut milk for one to two minutes, or until the agar agar is completely dissolved. Keep stirring while it boils, scraping the bottom of the pan so that the agar agar mixes into the mixture and doesn’t collect on the bottom of the pan. (I check if it is dissolved by dipping my spatula in and seeing if there are any agar agar specks in the milk while it runs off the spatula).
      5. Remove if from the heat and stir in the chopped dark chocolate until it melts. Add the vanilla extract.
      6. Pour into your desired glasses or cups and chill for at least 30 minutes or until set. Agar agar also sets at room temperature, but takes longer. (Because coconut milk needs refrigeration I choose to put them in the fridge to set).
      I don’t recommend poking the pudding to test if it is set, as agar agar doesn’t set up if you do this too early (no idea why). Just shake the pudding gently side to side, and if it doesn’t move, then you can poke it to check.

      *I haven’t tried this with agar agar flakes or bar. If you do, just use the same weight of agar agar (1 gram). You will probably need to cook it a little longer to ensure it is all dissolved.

    11. I just made this gorgeous sounding recipe and made 4 neat serves. I didn’t have gelatin sheets so I used gelatin powder. This worked well. I warmed the milk then poured about 1/2 cup of warm milk into a separate bowl and sprinkled gelatin powder over top while whisking briskly. I then added this mixture to the coconut milk/chocolate mixture and whisked thoroughly. Beautiful consistency, thanks for sharing this recipe!

      1. Hi there,

        Yes, the dark chocolate I used was sweetened. Using unsweetened chocolate would make the result pretty bitter.

    12. Can this be made with unsweetened cocoa/cocao powder and perhaps raw honey or maple syrup to gently sweeten it? Instead of melting down a bar?

      1. It may work that way, but I think you’d need to at least add some coconut oil to help it set instead of the chocolate. Otherwise I suspect you may just end up with chocolate flavoured milk jelly!

      1. Hi Andrew…I’m pretty sure you’re going to need more sweetener if you do that because yogurt is so tangy. You could try it but I’m not 100% sure how it would come out.

    13. Oh my goodness, such a lovely simple recipe, yet so many insanely stupid questions following it! If you want to know what is in your chocolate/sugar or soy content/how much gelatin to put in, perhaps you could try reading the ingredients and instructions for use on the packet? Why should Steph have to read it for you? I would be so sick of answering these silly questions from lazy people if I were Steph. Well done on the recipe post, shame about the ignorant comments.

    14. I made this over the weekend and it tasted delicious, however it was lumpy and not edible. I used 1 tbsp of Knox gelatin powder. I whisked it into the hot coconut milk/chocolate mixture and it was smooth. I don’t understand why it came out lumpy once it cooled. Too much gelatin? Should I let the coconut milk boil?

    15. Hi Steph!
      I’ve just found this recipe and it looks so yummy, that I would so much like to make it very soon, but 2 things are baffling me:
      1. The first comment from Yolanda is about gelatin sheets, but your recipe states powdered gelatin…Did you maybe have the original recipe with gelatin sheets and how many sheets should I use?
      2. If using powdered gelatin, aren’t you suppose to soak it in water first, so it can bloom, and than wisk it in warmed mixture?

      1. The first version was gelatin sheets because I was living in the UK and that was all I had access to.

        You can bloom the powdered gelatin if you want, but I’ve found that if you very slowly whisk it in, you don’t have to. If you feel better about blooming it, you totally can.

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