Low Carb Chocolate Coconut Milk Pudding
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
A thick and creamy chocolate coconut milk pudding.
  • 1 can coconut milk
  • ¼ tsp vanilla bean paste
  • 1 block Hershey's unsweetened baking bar
  • ⅓ cup Swerve sweetener
  • 1 tbsp Hershey's Dark cocoa powder
  • 10 drops chocolate stevia drops
  • ½ tbsp Knox gelatin
  • ⅛ tsp cinnamon
  1. Using a small sauce pan, preheat on medium-low.
  2. Toss in the coconut milk, vanilla bean paste, 1 block Hershey's unsweetened baking bar, sweetener, Hershey's Dark cocoa, stevia drops and cinnamon.
  3. Whisk for 5-10 minutes ensuring it doesn't get too hot and bubble.
  4. When the chocolate is fully melted, turn the stove on low.
  5. Slowly whisk in the gelatin so that there are no clumps.
  6. After 5 minutes, remove the sauce pan and let sit for 10-15 minutes to thicken.
  7. Separate the pudding in two ramekins to cool in the fridge.
  8. Leave in the fridge for up to three hours before serving.
Recipe by Drop The Sugar at https://www.dropthesugar.com/low-carb-chocolate-coconut-milk-pudding/