Paleo Chocolate Pudding

Rich, thick and easy. Good luck not eating all of this in one sitting!


  • 2 c coconut milk
  • 1/2 c cocoa powder
  • 1 t vanilla extract
  • 1 t instant coffee powder
  • 1/4 t salt
  • 6 egg yolks
  • 1/4 c sugar


Over medium high heat, whisk together the coconut milk, salt and cocoa powder in a sauce pan. In a bowl whisk together the egg yolks and sugar. Once the coconut milk mixture has come to a simmer, slowly whisk in the egg yolk mixture. Turn the heat down to medium. Constantly whisk until the pudding has thickened. This will take about 3 minutes.

Pour the pudding through a fine mesh sieve into a bowl. This removes any egg chunkies that may have coagulated in the pudding.

Press plastic wrap directly onto the surface of the pudding  (a “skin” will form on the top of the pudding if yo don’t do it!) and place in the fridge. The pudding will thicken as it cools.

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  • Reply
    December 5, 2010 at 9:27 pm

    Temper the eggs by adding a little of the simmering chocolate mixture to the eggs and whisking rapidly … I added a few tablespoons, whisked briskly, then a few more and whisked more. Then add the egg mix to the chocolate … no chunkies.

  • Reply
    February 10, 2011 at 12:57 am

    For the version using coconut milk, did you used canned or unsweetened in the carton?

  • Reply
    megan keatley
    February 10, 2011 at 4:34 pm

    i used full-fat canned. i think cartoned would work also, though.

  • Reply
    Beatrice Dickinson
    February 20, 2011 at 1:49 pm

    Thank you for posting this recipe. I used 13.5 fl oz can of unsweetened full fat coconut milk. I substituted with 3 Tbs of date sugar and 2 oz of 70% cacao chocolate. Very good but not as smooth because of the date sugar.

  • Reply
    June 5, 2011 at 2:48 pm

    1/4c sugar? I don’t care how lenient your paleo lifestyle is, but this recipe isn’t paleo.

  • Reply
    brandon keatley
    June 6, 2011 at 9:26 am

    we’ll make sure to check with you for your approval before we post recipes from now on.

    if only we had articulated this exact stance in articles and our about page to combat sophomoric replies like this…

    • Reply
      November 3, 2011 at 1:38 pm

      Why, hello Sarcasm. 🙂 I think I might try this with coconut palm sugar and subbing a shot of strongly-brewed coffee for the instant… will be sure to comment on the success or failure of my substitutions. 🙂

      • Reply
        brandon keatley
        November 3, 2011 at 3:16 pm

        you could sense the frustration???

        good luck with that rebecca…should be fine.

  • Reply
    December 13, 2011 at 9:56 pm

    This was good! I omitted the coffee because one dinner guest isn’t a fan, but now I think I should have included it, because it could have used the depth. The flavor was nice but a tad “flat.” It thickened beautifully.

  • Reply
    January 10, 2012 at 8:59 pm

    Hi, I tried this and reduced the sugar to 1/8 c. Not so good. Then I stirred in some maple syrup. Now it is FANTASTIC! Thanks for the recipe!

  • Reply
    March 2, 2012 at 6:30 am

    WOW!!! I just had this and YUMMO! You are amazing! I have tried two other paleo/primal chocolate puddings, and I did not like them at all….in fact, I threw one away 🙁 I had to force myself to stop eating this! Only minor changes was I used 1.25t espresso instead of instant coffee, and subbed Natvia (I think it is the same as Truvia–I live in Sydney) for the sugar. Thank you!! I have also had your brownies…TO DIE FOR!

  • Reply
    Julianne Pieratt
    July 13, 2013 at 2:15 am

    I made two of your recipes for one evening – both were great! The Maple Dijon Chicken was dinner, and this was a fitting summer dessert. I heeded the advice of Andrea, one of the commenters here, and tempered the eggs; there was no coagulation. Success!

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