This Rich Chocolate Pudding Recipe will satisfy any chocolate lovers craving. It is so smooth and creamy no one will ever guess it is dairy and sugar-free.
Rich Chocolate Pudding Recipe – Low Carb, Keto, Grain-Free, Gluten-Free, Dairy-Free, Sugar-Free, THM S
I set out to make dairy free fudge yesterday. And I ended up with pudding. That is a kitchen fail I can live with. The only low carb puddings I’ve tried have had a thickener in them that ends up altering the texture. This pudding is basically reduced coconut milk with sweetener and chocolate. No thickeners are needed. It takes a good amount of time to reduce the coconut milk but you only need to give it a stir every 10-15 minutes so it’s pretty hands off.
Every bowl of chocolate pudding deserves a dollop of whipped cream. I cheated and used a squirt from a can (not dairy free and it has a small amount of added sugar) for my photos. Anytime my kids see a can of whipped cream they want a squirt in their mouths. I am happy to oblige. I believe whipped cream directly from the can into the mouth is a necessary part of childhood.
For a great recipe to make dairy free coconut milk whipped cream check out: http://www.sugarfreemom.com/recipes/dairy-free-sugar-free-whipped-cream/
Rich Chocolate Pudding Recipe Ingredients: coconut milk (13.5 oz each), sweetener, butter flavored coconut oil, 90% chocolate, vanilla, pinch of salt
*** You can use unsweetened chocolate but may want to increase the sweetener to taste. You can also use stevia sweetened chocolate, like Lily’s, but then decrease the sweetener to taste.
How to make chocolate pudding recipe: Reduce the coconut milk, sweetener, and oil in a saucepan. Pour over the chocolate. Mix thoroughly. Add vanilla and salt Chill.
This makes about 30 oz of pudding. It is so rich I recommend 3 oz servings. With whipped cream on top, of course.
This Rich Chocolate Pudding will satisfy any chocolate lovers craving. It is so smooth and creamy no one will ever guess it is dairy and sugar-free.
- Combine the coconut milk, sweetener, and coconut oil in a medium saucepan. Cook on medium until simmering. Reduce to medium-low or low and simmer for about 1 hour until reduced by half. Stir every 10-15 minutes.
- Put the chocolate in a large glass bowl. Pour the hot reduced coconut milk over the chocolate and whisk until melted and smooth. Stir in the vanilla and salt. Transfer to a glass dish and refrigerate until thickened, at least 4 hours.
*** You can use unsweetened chocolate but may want to increase the sweetener to taste. You can also use stevia sweetened chocolate, like Lily's, but then decrease the sweetener to taste.