Low Carb Chocolate Pudding - Recipe (Video)

Do you want dairy-free chocolate pudding? It's relatively low in sugar, all the flavor comes from the very dark chocolate. It's not for every day, but it can be a good dessert option for special occasions.

July 21 2015 recipe & photo by Åse Falkman Fredrikson, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Dessert

USMetric

6 servingservings

Ingredients

14 oz. 400 g unsweetened coconut milk, canned
2 2 egg yolkegg yolks
3 oz. 85 g dark chocolate with a minimum of 80% cocoa solids or sugar-free dark chocolate
1 tsp 1 tsp vanilla extract

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Instructions

Instructions are for 6 servings. Please modify as needed.

Add coconut milk and egg yolks to a saucepan and stir to combine. Place over medium-low heat and let simmer while stirring for 10 minutes.
Break the chocolate into small pieces and add to a bowl.
Add the vanilla and pour the coconut milk on top. Let stand for a while so that the chocolate melts.
Whisk the batter and pour into glasses.
Refrigerate for at least two hours before serving.

Tips

Be sure to use canned coconut milk to ensure you get the right texture.

Save the unused egg whites and add them to scrambled eggs or omelets. Alternatively, freeze them individually, or in twos, in small resealable plastic bags. Thaw by submerging the bag in room temperature water for 10 minutes.

About

This is another recipe frompopular Swedish cookbook author and bloggerÅse Falkman Fredrikson.

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💬 Have you tried this recipe?

What did you think? Please share your thoughts in the comment section below!

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64 comments

51
Tina Roberts
February 24 2019
Hi,
I tried making this but mine never set. It was still liquid after 24hrs. I still tried it yummo like drinking chocolate sauce! I would really like to know how to master this recipe as I think it could be a family favorite.
Any suggestions on what might have gone wrong?
Cheers,
Tina
52
Gina
March 25 2019
Mine did not set. Used 100% fresh milk made the old fashioned way from a real coconut and it just didn’t come together with the egg over heat. The flavor was good so I added cacao poweder and chia seeds to thicken it and WOW! It worked! Delish!
53
Nichola
July 11 2019
Tasted great but didnt set like the picture nor was it moose like and I followed instructions which was but disappointing, but it tasted really good, so that made it better lol
54
Kourtney
April 16 2020
You can make this in a high-powered blender that has a "cook" setting. (It just runs the blender until friction from the spinning blade heats the liquid.) Just put all the ingredients in the blender and run the cook setting until it thickens - for me it usually takes 4 1/2 to 6 minutes. If you don't mind it being a bit foamy, refrigerate as is, otherwise gently stir to break some of the bubbles before refrigerating. I particularly like it with a bit of peanut butter swirled in before eating it.
55
DEBORAH
April 19 2020
For those having trouble with pudding setting up, you must use the CANNED COCONUT MILK (full fat) often in the Thai / Asian food isle, and not the carton of coconut milk meant to drink. The canned is much thicker.
Reply: #58
56
Gemma
April 24 2020
How long will these puddings last in the fridge?
Reply: #57
57
See Also
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Reply to comment #56 by Gemma
Crystal Pullen Team Diet Doctor
April 24 2020
How long will these puddings last in the fridge?
For best consistency, I would consume within 3 days.
58
Reply to comment #55 by DEBORAH
atlanticmick
May 20 2020
Thank you! This is the hardest part of these recipes. There are so many different types of "coconut milk" that we really need the recipe writers to please specify which kind they used. There is the canned kind found in the Asian aisle, the real coconut milk from actual coconuts also called coconut water, or the kind found in cartons made popular by the company Silk.
Reply: #59
59
Reply to comment #58 by atlanticmick
Crystal Pullen Team Diet Doctor
May 20 2020
Thank you! This is the hardest part of these recipes. There are so many different types of "coconut milk" that we really need the recipe writers to please specify which kind they used. There is the canned kind found in the Asian aisle, the real coconut milk from actual coconuts also called coconut water, or the kind found in cartons made popular by the company Silk.
Canned coconut milk would be best for this one.
60
Szid
May 23 2020
I just made this and is so yummy. The coconut gives a little hint of coconut. Served w fresh whipped cream and raspberry on top.
Reply: #61
61
Reply to comment #60 by Szid
Kerry Merritt Team Diet Doctor
May 23 2020
I just made this and is so yummy. The coconut gives a little hint of coconut. Served w fresh whipped cream and raspberry on top.
Great! Sounds delicious!
62
Delores
June 21 2020
Has anyone tried adding a little salt to this recipe?
Reply: #63
63
Reply to comment #62 by Delores
Kerry Merritt Team Diet Doctor
June 21 2020
Has anyone tried adding a little salt to this recipe?
We haven't tested it with salt, but if you decide to try it, please let us know how it turns out!
64
Meryem
July 2 2020
Lol. I didn't realise only egg yolk should be used :D turned out a little weired the first time trying
65
nancy.behan
September 5 2020
I can't wait to try this, its in the fridge now 😋
66
Laurie
November 14 2020
Excellent recipe! Be sure to use full fat canned coconut milk. The egg yolks thicken the pudding - be sure to cook over medium heat for the full 10 minutes while whisking. My pudding came to a gentle simmer. Then take the saucepan off the burner, and add the chocolate pieces and vanilla. I also added a few shakes of salt, and cinnamon. A sprinkle of shredded coconut (non-sweetened) is great when serving.
67
mary
January 24 2021
Wouldn't tempering your egg yolks be better for this recipe? It says to add them directly to the coconut milk then heat. Is that why it doesn't thicken?
Reply: #68
68
Reply to comment #67 by mary
Crystal Pullen Team Diet Doctor
January 25 2021
Wouldn't tempering your egg yolks be better for this recipe? It says to add them directly to the coconut milk then heat. Is that why it doesn't thicken?
You may choose to temper the egg yolks, but it is not required for this recipe.

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Low Carb Chocolate Pudding - Recipe (Video) - Diet Doctor (2024)