Low-carb coconut and chocolate pudding
Ingredients
- 14 oz. 400 g unsweetened coconut milk, canned
- 2 2 egg yolkegg yolks
- 3 oz. 85 g dark chocolate with a minimum of 80% cocoa solids or sugar-free dark chocolate
- 1 tsp 1 tsp vanilla extract
Per serving
Instructions
- 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.
- Break the chocolate into small pieces and add to a bowl.
- Add the vanilla and pour the coconut milk on top. Let stand for a while so that the chocolate melts.
- Whisk the batter and pour into glasses.
- Refrigerate for at least two hours before serving.
About
This is another recipe from popular Swedish cookbook author and blogger Åse Falkman Fredrikson.
62 comments
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
For best consistency, I would consume within 3 days.
Canned coconut milk would be best for this one.
Great! Sounds delicious!
We haven't tested it with salt, but if you decide to try it, please let us know how it turns out!