Double Dark Chocolate Coconut Milk Pudding
Written by Dr. Sean Medlin and Dr. Krystal Czegus / Updated on March 28, 2018 / 0 comments
14 fl oz full-fat coconut milk
2 – 2.5 oz dark chocolate
1 – 4 Tbsp unrefined sugar
1 – 2 tsp ground cinnamon
1 Tbsp cocoa powder
2 tsp vanilla extract
1 Tbsp grass-fed gelatin
2 – 3 Tbsp filtered water, room temperature (for wetting gelatin)
fresh organic berries
unsweetened coconut flakes or shred
1. Add coconut milk to a small pan and warm over medium low heat.
2. Add cinnamon, cocoa powder, and vanilla extract and whisk to combine.
3. While milk is warming, add sugar. Adjust amount based on your preference for sweetness.
4. Add chocolate to warmed coconut milk to melt it. As it melts, you will need to whisk it frequently to incorporate. You want a smooth, even liquid without any clumps. Keep an eye on the temperature of your liquid and don’t let it bubble. Reduce heat if necessary. You just want it steaming.
5. While you are letting the chocolate melt, prepare gelatin. Add water to the bottom of a bowl and sprinkle the gelatin on top to wet it. Avoid forming clumps as they can be very difficult to dissolve. Scoop up the wet gelatin with a spoon and stir into your hot chocolate mixture to dissolve it.
6. Once your mixture is totally smooth with no clumps of chocolate or gelatin, pour into a heatproof vessel of your choice. May be split into 4 individual-serving ramekins or small canning jars; or into a bowl so servings can be scooped out later. Place in refrigerator to chill and set. This takes about 6 hours.
7. When serving, combine with a big handful of berries and sprinkle with coconut flakes or shreds. Use as much of both things as you like.
If not consuming pudding within 24 hours, cover while in the fridge to prevent drying out. If you used canning jars, you can simply place the lid on them.
Thanks for tuning in this week to Dr. Krystals Kitchen!! Let us know what you think and how your pudding turned out.
Yours in Health,
Team at CCC
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