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.
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.
- 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.
- 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.
- 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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