Let’s get one thing out of the way – this Paleo Chocolate Pudding is freaking awesome but there is a catch. It’s silky smooth, light, and incredibly airy with a deep taste of dark chocolate. You don’t taste the coconut milk at all (I know that matters to some of you!).
The only downside is that it is a hands-on process to make it. You are looking at about 15 minutes of non-stop whisking. Once you accept that, you are on your way to some seriously good Dairy Free Dark Chocolate Pudding.
This is something I started making for my son after he stopped drinking morning bottles. We used to give him a sippy cup every morning filled with full fat coconut milk with a splash of either unsweetened hemp or almond milk to loosen it up. It was one easy way to get some healthy fats into him (and get him to take probiotics and Vitamin D3!). When he gave those up, I started looking for creative ways to get him to consume a nice amount of coconut milk.
This pudding started out as one of them but truthfully has morphed into one of my husband and I’s favorite desserts!
- You really need to take the extra 2 minutes and sift the cocoa powder for this pudding. I like to use a mini mesh strainer like this and sift it right into the pot because I am lazy.
- I have tried this with Raw Cacao Powder and while I personally like it, my son and husband thought it was too “bitter” and “harsh” tasting.
- You want to use arrowroot starch and NOT tapioca starch as the tapioca starch can clump very easily in hot liquid and ruin the texture of the pudding and the arrowroot starch is pretty much flavorless.
- I have found that the Enjoy Life Mini Chips work perfectly due to their small size (they melt very quickly into the pudding!). They are also free of soy, nuts, dairy and gluten. You can really use any semi-sweet or dark chocolate that you like as long as it meets your specific dietary needs. Try to get mini chips or chop down large chunks into shavings or shred with a box grater.
- We have topped these with everything from Coconut Whipped Cream to fresh berries to nothing and to Toasted Coconut as shown in the picture. It really depends on what we have in our house at the moment. To make toasted coconut; heat a large skillet over medium heat. Once hot add coconut flakes. Cook, stirring constantly, for 3 to 4 minutes, until coconut begins to brown and coconut is fragrant. Remove from pan and set aside. Here is a visual tutorial if that helps.
- My favorite brand of canned Coconut Milk is Natural Value. If I can’t get that, I like Native Forest.
- 1 13.5-ounce can full fat coconut milk
- ⅓ cup coconut palm sugar
- ¼ cup unsweetened cocoa powder, sifted
- ⅛ teaspoon sea salt
- 3 egg yolks
- 2 Tablespoons arrowroot starch mixed with 2 Tablespoons ice cold water
- ⅓ cup soy, nut and dairy free dark chocolate (I used Enjoy Life Mini Chips – see NOTES)
- 1 Tablespoon pure vanilla extract
- Combine coconut milk, palm sugar, sifted cocoa powder and salt in a medium saucepan. Place over low heat and whisk until dissolved and mixture begins to steam. You do not want it to bubble or boil – just steam.
- Whisk in egg yolks, one by one.
- While continuing to whisk coconut milk, slowly drizzle in arrowroot and water mixture.
- Continue whisking over low heat, for 8 to 10 minutes, until pudding is thick enough to coat the back of a spoon and slowly drip off. NOTE: Your whisk time may be a bit longer if the heat is too low. Just make sure the pudding texture resembles the picture below.
- Remove from heat, stir in vanilla extract and chocolate chips until dissolved.
- Divide pudding up into four serving dishes and place in the refrigerator. Allow to set for at least 2 hours before serving. Top with toasted coconut (see NOTES for instructions) or coconut whipped cream, serve and Enjoy!