Low-carb coconut and chocolate pudding

Low-carb coconut and chocolate pudding

Do you want dairy-free chocolate pudding? It's relatively low in sugar, all from the very dark chocolate. It's not for every day, but it can be a good dessert option for special occasions.
July 21 2015 recipe & photo by Åse Falkman Fredrikson in Recipes, Dessert

Low-carb coconut and chocolate pudding

Do you want dairy-free chocolate pudding? It's relatively low in sugar, all from the very dark chocolate. It's not for every day, but it can be a good dessert option for special occasions.
USMetric
6 servingservings

Ingredients

  • 14 oz. 400 g coconut milk
  • 2 2 egg yolkegg yolks
  • 3 oz. 75 g dark chocolate with a minimum of 80% cocoa solids or sugar-free dark chocolate
  • 1 tsp 1 tsp vanilla extract

Instructions

Instructions are for 6 servings. Please modify as needed.

  1. Add coconut milk and egg yolks to a sauce pan and stir to combine. Place over medium low heat and let simmer while stirring for 10 minutes.
  2. Break the chocolate into small pieces and add to a bowl.
  3. Add the vanilla and pour the coconut milk on top. Let stand for a while so that the chocolate melts.
  4. Whisk the batter and pour into glasses.
  5. Refrigerate for at least two hours before serving.

About

This is another recipe from popular Swedish cookbook author and blogger Åse Falkman Fredrikson.

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60 comments

  1. 51
    Tina Roberts
    February 24 2019
    Hi,

    I tried making this but mine never set. It was still liquid after 24hrs. I still tried it yummo like drinking chocolate sauce! I would really like to know how to master this recipe as I think it could be a family favorite.
    Any suggestions on what might have gone wrong?
    Cheers,
    Tina

  2. 52
    Gina
    March 25 2019
    Mine did not set. Used 100% fresh milk made the old fashioned way from a real coconut and it just didn’t come together with the egg over heat. The flavor was good so I added cacao poweder and chia seeds to thicken it and WOW! It worked! Delish!
  3. 53
    Nichola
    July 11 2019
    Tasted great but didnt set like the picture nor was it moose like and I followed instructions which was but disappointing, but it tasted really good, so that made it better lol
  4. 54
    Kourtney
    April 16
    You can make this in a high-powered blender that has a "cook" setting. (It just runs the blender until friction from the spinning blade heats the liquid.) Just put all the ingredients in the blender and run the cook setting until it thickens - for me it usually takes 4 1/2 to 6 minutes. If you don't mind it being a bit foamy, refrigerate as is, otherwise gently stir to break some of the bubbles before refrigerating. I particularly like it with a bit of peanut butter swirled in before eating it.
  5. 55
    DEBORAH
    April 19
    For those having trouble with pudding setting up, you must use the CANNED COCONUT MILK (full fat) often in the Thai / Asian food isle, and not the carton of coconut milk meant to drink. The canned is much thicker.
    Reply: #58
  6. 56
    Gemma
    April 24
    How long will these puddings last in the fridge?
    Reply: #57
  7. 57
    Reply to comment #56 by Gemma
    Crystal Pullen Team Diet Doctor
    April 24

    How long will these puddings last in the fridge?

    For best consistency, I would consume within 3 days.

  8. 58
    Reply to comment #55 by DEBORAH
    atlanticmick
    May 20
    Thank you! This is the hardest part of these recipes. There are so many different types of "coconut milk" that we really need the recipe writers to please specify which kind they used. There is the canned kind found in the Asian aisle, the real coconut milk from actual coconuts also called coconut water, or the kind found in cartons made popular by the company Silk.
    Reply: #59
  9. 59
    Reply to comment #58 by atlanticmick
    Crystal Pullen Team Diet Doctor
    May 20

    Thank you! This is the hardest part of these recipes. There are so many different types of "coconut milk" that we really need the recipe writers to please specify which kind they used. There is the canned kind found in the Asian aisle, the real coconut milk from actual coconuts also called coconut water, or the kind found in cartons made popular by the company Silk.

    Canned coconut milk would be best for this one.

  10. 60
    Szid
    May 23
    I just made this and is so yummy. The coconut gives a little hint of coconut. Served w fresh whipped cream and raspberry on top.
    Reply: #61
  11. 61
    Reply to comment #60 by Szid
    Kerry Merritt Team Diet Doctor
    May 23

    I just made this and is so yummy. The coconut gives a little hint of coconut. Served w fresh whipped cream and raspberry on top.

    Great! Sounds delicious!

  12. 62
    Delores
    June 21
    Has anyone tried adding a little salt to this recipe?
    Reply: #63
  13. 63
    Reply to comment #62 by Delores
    Kerry Merritt Team Diet Doctor
    June 21

    Has anyone tried adding a little salt to this recipe?

    We haven't tested it with salt, but if you decide to try it, please let us know how it turns out!

  14. 64
    Meryem
    July 2
    Lol. I didn't realise only egg yolk should be used :D turned out a little weired the first time trying
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