Coconut Milk Chocolate Pudding
A cozy, stovetop-style chocolate pudding made with coconut milk, rich in cocoa flavor, and sweetened without added sugar, perfect for small-batch dessert lovers.
Servings: 2 servings
Calories: 180kcal
Ingredients
Pudding Ingredients
- 1 can full-fat coconut milk (13.5 oz) Shake well before use
- 3 tablespoons unsweetened cocoa powder
- 2 to 2.5 tablespoons cornstarch Use 2 for softer pudding and 2.5 for thicker
- Pinch salt
- 1 to 2 teaspoons vanilla extract
- to taste No sugar added sweetener (like monk fruit or stevia blends) Start with a small amount
- 1 to 2 ounces chopped dark chocolate (no sugar added) Optional, for extra richness
Instructions
Preparation
- In a small saucepan (off the heat), whisk cocoa powder, cornstarch, and salt until well mixed.
- Slowly whisk in coconut milk gradually to avoid lumps.
- Put the pan on medium heat and keep whisking. After a few minutes, it will start to thicken.
- Once it bubbles gently and looks glossy, cook for about 30 to 60 seconds more while whisking.
- Turn off heat. Stir in vanilla and your sweetener. Taste carefully and adjust.
- If using chopped chocolate, stir it in until melted.
- Pour into two jars or bowls and cover the surface with plastic wrap to avoid pudding skin.
- Chill for at least 2 hours for the best texture.
Notes
For best results, do not rush the chilling process. Can keep in the fridge for about 3 to 4 days. The pudding tastes better the next day. If it sets too thin, add a bit more cornstarch next time.