Mmmmm, chocolate pudding. Great for those days you just aren’t feeling so hot and are needing a little something comforting. This isn’t your usual “out of the box” pudding, so don’t go expecting it. It is, however, decadent, rich, and a sweet treat to have once in a while. We are guessing that even Bill Cosby would approve of this delicious recipe.
3 tablespoons high-fat cocoa powder
¼ cup (40 g) arrowroot powder
1 teaspoon (5 ml) vanilla extract
1 can coconut milk
4 ounces (113 g) good-quality dark chocolate
2 tablespoons (30 ml) honey
2 large egg yolks
- In a small bowl, combine the cocoa powder, arrowroot powder and vanilla.
- Add about 2 tablespoons (30 ml) of the coconut milk to combine all and whisk out any lumps.
- In a medium saucepan over medium heat, bring remaining coconut milk up to a low simmer.
- Add in the dark chocolate to melt it, stirring often.
- Mix in the arrowroot/cocoa/vanilla mixture, and whisk continuously.
- In a small bowl, whisk the egg yolks to break them apart, stir in a little bit of the warm coconut milk mixture, then pour all the contents back into the saucepan, and return to the heat.
- Whisk all until smooth and the mixture coats the back of a spatula.
- Pour into small ramekins, place plastic wrap directly on the surface to prevent any skin forming, and put in refrigerator to chill.
- Serve cold.
Variation—If you prefer not to use honey, puree a really ripe banana in a blender or Magic Bullet to add the desired sweetness to the pudding.
Tips & Tricks—Cooking the egg yolks in the pudding to a temperature of at least 160°F (72°C) will destroy any bacteria that may reside.
Ingredient Notes—Penzey’s Spices has some amazing high-fat cocoa that really adds the decadent flavor to this. Don’t skimp and use poor-quality powdered chocolate.
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Chocolate coconut pudding is a make-ahead dessert that tastes far more luxurious than its short ingredient list suggests. Dark chocolate melts into simmering coconut milk, thickened with arrowroot and egg yolks into a glossy, spoonable pudding that chills into pure silk.
Pro Tips
- Mix the cocoa, arrowroot, and vanilla with a couple of tablespoons of coconut milk first to make a smooth slurry — dumping the powders straight into the hot pan causes lumps.
- Whisk continuously once the arrowroot mixture goes in; it thickens quickly as it heats and can catch on the bottom if left unattended.
- Temper the egg yolks by stirring a little of the warm chocolate mixture into them before pouring everything back — this prevents scrambled bits in the pudding.
- The pudding is ready when it coats the back of a spatula cleanly. It thickens considerably in the fridge, so don't over-reduce it on the stove.
- Press plastic wrap directly onto the surface of each ramekin before chilling so no skin forms on top.
Frequently Asked Questions
How long does chocolate coconut pudding last?
Covered in the fridge, it keeps well for 3–4 days — a perfect make-ahead dessert. The texture stays silky if the plastic wrap sits directly on the surface.
Is this pudding paleo?
Yes: coconut milk, good-quality dark chocolate, cocoa, arrowroot, honey, and egg yolks. No dairy, cornstarch, or refined sugar.
What kind of chocolate should I use?
Good-quality dark chocolate in the 72%–85% range with clean ingredients. The better the chocolate, the better the pudding — there's nowhere for mediocre chocolate to hide here.
Can I serve it warm?
It's designed to be served cold, but a slightly warm batch straight from the pot is like a thick hot chocolate custard. Either way, it needs the chill time to set properly.
Recipe Card
Ingredients
Method
- In a small bowl, combine the cocoa powder, arrowroot powder and vanilla.
- Add about 2 tablespoons of the coconut milk to combine all and whisk out any lumps.
- In a medium saucepan over medium heat, bring remaining coconut milk up to a low simmer.
- Add in the dark chocolate to melt it, stirring often.
- Mix in the arrowroot/cocoa/vanilla mixture, and whisk continuously.
- In a small bowl, whisk the egg yolks to break them apart, stir in a little bit of the warm coconut milk mixture, then pour all the contents back into the saucepan, and return to the heat.
- Whisk all until smooth and the mixture coats the back of a spatula.
- Pour into small ramekins, place plastic wrap directly on the surface to prevent any skin forming, and put in refrigerator to chill.
- Serve cold.
