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Chocolate Coconut Pudding

Ohhh La La.....I scored with this creamy, silky, chocolaty dessert.

Gluten Free, dairy free and sweetened with honey.

My kids loved it and I am here still dreaming of it.

Here is the recipe so you can whip this dessert up too.


  • 2 cans of coconut milk, divided

  • 1/4 cup honey

  • 1/2 teaspoon salt

  • 3 tablespoons tapioca flour or cornstarch

  • 3 tablespoons cocoa powder or you can use raw chocolate melted ( I prefer to use the melted chocolate)

  • 1 teaspoon cinnamon


  1. Shake the first can of coconut milk as it can settle. In a medium-sized saucepan, bring the can of coconut milk, honey, and salt to a simmer over low heat. Don't allow it to boil fully.

  2. In a separate small bowl, whisk together the 2nd can of coconut milk, tapioca flour, cinnamon, cocoa powder or melted chocolate.

  3. Slowly add the tapioca mixture to the hot pan of coconut milk, whisking vigorously. Keep whisking on low heat until the pudding almost reaches a simmer once again and begins to thicken, about 2 minutes.

  4. Remove the saucepan from heat. Whisk the mixture until its smooth and silky.

  5. Pour pudding in a separate bowl and place in the refrigerator to chill thoroughly, at least 2 hours. To prevent a skin from forming, press plastic wrap up against the surface of the pudding.

  6. Pudding can be refrigerated for up to 4 days. It will firm up quite a bit once chilled; give it a good, firm stir before serving.

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