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.

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 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
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Instructions

Instructions are for 6 servings. Please modify as needed.

  1. Add coconut milk and egg yolks to a saucepan 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.

Tip

Be sure to use canned coconut milk to ensure you get the right texture.

About

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

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64 comments

  1. Tina Roberts
    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. Gina
    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. Nichola
    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. Kourtney
    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. DEBORAH
    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. Gemma
    How long will these puddings last in the fridge?
    Reply: #57
  7. Crystal Pullen Team Diet Doctor

    How long will these puddings last in the fridge?

    For best consistency, I would consume within 3 days.

  8. atlanticmick
    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. Crystal Pullen Team Diet Doctor

    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. Szid
    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. Kerry Merritt Team Diet Doctor

    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. Delores
    Has anyone tried adding a little salt to this recipe?
    Reply: #63
  13. Kerry Merritt Team Diet Doctor

    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. Meryem
    Lol. I didn't realise only egg yolk should be used :D turned out a little weired the first time trying
  15. nancy.behan
    I can't wait to try this, its in the fridge now 😋
  16. Laurie
    Excellent recipe! Be sure to use full fat canned coconut milk. The egg yolks thicken the pudding - be sure to cook over medium heat for the full 10 minutes while whisking. My pudding came to a gentle simmer. Then take the saucepan off the burner, and add the chocolate pieces and vanilla. I also added a few shakes of salt, and cinnamon. A sprinkle of shredded coconut (non-sweetened) is great when serving.
  17. mary
    Wouldn't tempering your egg yolks be better for this recipe? It says to add them directly to the coconut milk then heat. Is that why it doesn't thicken?
    Reply: #68
  18. Crystal Pullen Team Diet Doctor

    Wouldn't tempering your egg yolks be better for this recipe? It says to add them directly to the coconut milk then heat. Is that why it doesn't thicken?

    You may choose to temper the egg yolks, but it is not required for this recipe.

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