Chocolate Pudding - Low Carb, Gluten Free, Dairy Free, Sugar Free, Paleo
  • 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)
  1. 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.
  2. 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.
  3. Pudding is done when large bubbles start to burst on top.
  4. Remove from heat and stir in chocolate.
  5. Taste for sweetness after adding chocolate. If you'd like it sweeter, stir in more xylitol.
  6. Pudding will not be smooth or pretty. In fact it will look kind of unappealing and have little lumps throughout.
  7. Put pudding in a blender or Vitamix. Blend on high for a minute or two until smooth and creamy. Now it will look fabulous.
  8. 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.
Recipe by Preheat to 350˚ at