Did you know that it’s possible to have chocolate pudding that is actually good for you? I certainly didn’t. This pudding contains eggs, coconut milk and unsweetened chocolate – all things that are healthful. Traditional pudding, on the other hand, uses a carby thickener like corn starch, and lots of sugar of course.
A big thank you to my friend and food mentor Skya, of Ola Loa Wellness, for introducing me to the basics of this pudding recipe.
Conventional pudding is time consuming and fussy, requiring quite a bit of babysitting while you separate eggs and whisk this and that together until you get just the right texture. This pudding, on the other hand, is a piece of cake (so to speak). Just mix three ingredients, cook for a bit until the consistency is totally unappealing, then blend and ta daaa – miraculously it changes into silky, chocolatey, luxurious pudding. All in 15 minutes.
I find most chocolate pudding a little wanting in the chocolate flavor department. I played around with the amount of chocolate and sweetener. Use the best quality chocolate that fits your budget. Since I’ve cut out sugar, I find that I’m more sensitive to sweetness and require less to feel satisfied. If this isn’t sweet enough for you just add a little more xylitol while the pudding is still warm.
This pudding is equally good with coconut milk or half and half. I make it both ways, depending on my mood. It’s also great with whipped cream or Coconut Whipped Cream for my dairy-free friends.
In addition to eating it straight up, I use this pudding as the filling for my Chocolate Cream Pie and Chocolate Pear Tart.
- 2 13.5 oz. cans unsweetened coconut milk or 3 1/4 cups half and half
- 8 eggs
- 3/4 cup xylitol or more to taste
- 6 oz. unsweetened chocolate (actual chocolate, not cocoa powder)
- Crack eggs into a pot large enough to hold all of the ingredients. Beat eggs lightly with a fork. Whisk in coconut milk (or half and half) and xylitol.
- Heat on medium and cook, whisking, until pudding thickens, has little lumps in it, and large bubbles start to burst on the surface, about 10 minutes. The total cooking time will vary depending on how high your heat is. It's not a problem if it takes longer. Whisk often enough to prevent mixture from sticking to bottom of pot. As mixture thickens you will need to whisk more often, until, for the last few minutes you are whisking almost constantly.
- Pudding is done when large bubbles start to burst on top.
- Remove from heat and stir in chocolate.
- Taste for sweetness after adding chocolate. If you'd like it sweeter, stir in more xylitol.
- Pudding will not be smooth or pretty. In fact it will look kind of unappealing and have little lumps throughout.
- Put pudding in a blender or Vitamix. Blend on high for a minute or two until smooth and creamy. Now it will look fabulous.
- Pour into individual cups or 1 large bowl, cover and refrigerate until serving. May be made 1 day ahead of time. Delicious served with Whipped Cream. For non-dairy eaters see Non-Dairy Whipped Cream. May be served warm too.
