Paleo Chocolate Pudding

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

Ingredients

  • 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

Method

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.

13 thoughts on “Paleo Chocolate Pudding

  1. Andrea Reply

    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.

  2. JQBancroft Reply

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

  3. Beatrice Dickinson Reply

    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.

  4. Adam Reply

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

  5. brandon keatley Reply

    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…

    • Rebecca Reply

      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. :-)

  6. Rebekah Reply

    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.

  7. Sandy Reply

    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!

  8. Jennie Reply

    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!

  9. Julianne Pieratt Reply

    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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