Easy Chocolate Pudding
With a mere 4 ingredients (dark chocolate, coconut milk, xylitol and coconut oil) this low glycemic chocolate pudding is the perfect gluten free treat for Valentine’s Day. I’m trying to keep my recipes as delicious and simple as possible and this dessert fits that bill. I hope you all enjoy it as much as my family did.
If you find yourself averse to using xylitol (and please don’t feed it to your dogs!) then feel free to experiment with this recipe and try using alternative sweeteners. Just be sure to leave a comment letting us know what you used and how it worked out.
Easy Chocolate Pudding
- ½ cup chocolate drops
- 1 (13.5 ounce) can coconut milk
- ¼ cup xylitol
- 1 tablespoon coconut oil
- Place chocolate chips in a food processor
and pulse until coarsely chopped
- In a medium pot, heat coconut milk, xylitol and coconut oil to a simmer
- Pour coconut milk mixture into food processor
- Process until smooth
- Pour into 4 ounce mason jars and refrigerate overnight
- Serve
Makes 6 jars of pudding
I cannot take credit for the method in this recipe. Recently, I was going through a stack of gluten free magazines. I found a nice recipe for a Gluten-Free, Dairy-Free Chocolate Raspberry Pie in Living Without and decided to experiment with it. The result? This Easy Chocolate Pudding recipe. Sometimes my tinkering takes me in unexpected directions. I set out to make pie and end up with pudding –that is the fun of the process.
When I was a little girl, my mom and dad used to pack canned Del Monte chocolate pudding in my lunch. I loved it. This brings back those school lunch memories without all of the sugar and processed chemicals.
Finally, I want to thank Chocolate Covered Katie for inspiring the photo in this post. Very little of what we do is original.
Happy gluten free, dairy free Valentine’s Day.
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I love recipes with just a few ingredients – they are easy to throw together and they are just so simple. I feel better about eating foods that have not been quite so processed, even in my own kitchen!
Awwww Elana, you are too sweet to me.
Your photography is always absolutely amazing.
And that chocolate pudding… with chocolate AND coconut, I don’t think I’m going to be able to resist. I might just have to try it today! :)
I have to agree – Chocolate Covered Katie, you are an inspiration to us chocolate lovers!
I will be anxiously awaiting other readers’ reports on using an alternative sweetener to xylitol.
Does anyone have a good source of Xylitol? I have been leary about it because it is mostly likely derived from corn. I think I will try honey or maybe some coconut sugar for now.
Hi Joelle–The brand Elana links to (The Ultimate Sweetener) is derived from birch trees, so it should be free of corn. There may be other brands out there too, but this one I know of. You may try searching for “birch sugar” too.
Hope this helps.
Please let me/us know if you try it with honey or coconut sugar!
http://www.xylitolusa.com/ i use this website for my xylitol and my palm sugar. they are very fast and friendly. if you wait for coupon/deals you can get even better deals too;)
forgot to add, it is 100% birch
http://Www.globalsweet.com is where we get it. We buy the 55 lb bag and split it with friends. It is made from birch and in the U.S.A.
Wherever the inspiration came from, your simple chocolate pudding recipe sounds perfect. You just can’t go wrong with chocolate and coconut. They were made for each other!
Melissa
Lots of chocolate pudding recipes circulating… for those like me who can’t tolerate coconut milk here is a recipe with avocados (at the end of the post): http://travelsketchwrite.com/2012/02/03/san-miguel-de-allende-saturday-organic-farmers-market/
That looks yummy!! I have to try that.
Am I missing where the amount of xylitol is listed??
I was just going to say the same thing. It’s omitted.
IT SAYS 1/4 CUP
I am confused by the ingredients list. 1/4 cup 1 tablespoon coconut oil. Should there be an “and” in there. And do you measure it in solid or liquid form, because there’s a difference in volume. Also, how much xylitol?
how much xylitol should be used?
ah, ninja edit. thanks for updating!
Thank you, Elana, for using xylitol! I don’t usually get the result I want when I subsititute xylitol + water/plant milk for agave in your recipes, so I love it when I don’t have to sub at all :-)
Have a great weekend.
Hi Everyone,
I haven’t updated anything on this post. All of the ingredients are showing up just fine in all of my browsers. Please let me know if you are having trouble in viewing this recipe. I am trying to figure out what the source of this trouble may be.
Thank you,
Elana
Everything shows up just fine on my computer, nothing missing. I look forward to trying this recipe.
Sandy
Mmm, I can’t wait to try this! Thank you for a dairy free, gluten free, egg free recipe…and so simple.
I love the photo. I didn’t have any xyletol. I think I spelled that wrong. I used a mixture of stevia and sugar and used too much I think. It’s very liquidy… not solid. Is it supposed to be? I’m not sure I did this one right…
I wasn’t aware of the fact that xylitol is corn-based. I was going to suggest erythritol, also an alcohol sugar (don’t know its source). Erythritol doesn’t cause bloating or bowel effects. Its grains are hard to dissolve, so I make it into powder in small batches in my blender. The flavor is the most like sugar that I’ve tasted, of artificial sweeteners.
Xylitol is NOT corn based.
Sandy
Xylitol can indeed be sourced from corn husks (among other fibrous plant materials). Since corn is so cheap it is quite common.
Does the xylitol thicken this pudding or just sweeten? I am allergic to artificial sweeteners but can substitute sugar.
I used blonde coconut sugar, and it has a wonderful texture and taste. I would recommend either blonde or brown. The brown would give a deeper flavor I think.
Ashley, how much coconut sugar did you use, please? The same 1/4 cup?
Okay, I tried it with coconut sugar, using the same amount, and it was absolutely gorgeous. Hubby didn’t like it (he’s not a fan of coconut) but my 6 year old son did and it’s great to have found such a healthy, easy alternative to our normal Angel Delight. That’s always been my favourite blancmange-type pudding until now, but I think this has passed it! :-)
i love using xylitol. it has better flavor (to me) than erythritol but is not as hard on the tummy as maltitol. eaten in normal quantities it causes me no digestive issues. i find that i do not like xylitol when baked with chocolate. (brownies, cake, etc)???? no idea why. however, i love it in a ‘no bake’ or in a baked-cold dessert such as cheesecake. it can have a ‘cooling effect’ on the tongue, so putting it in a cold dessert hides that completely. thank you for using this sweetener!!!! xylitol, erythritol and palm sugar have been my 3 lifesavers since starting this low carb journey;)))!!!!!! palm sugar is a once in a while treat for me, so having recipes that use the xylitol is perfect!!!
PERFECT! I just got Popsicle molds yesterday and was craving pudding pops but didn’t know how to make them without using a box mix… now I’m set! :) YUM!
Love the short mason jar presentation….now where do i get some like
these? This recipe needed for us a thickner for the ‘pudding’ effect.
I used the cornstarch, but then later decided perhaps a vegan plant
gelatin would have worked. Anyone have ideas out there?
We buy all of our jars at ACES hardware store or Wal-Mart.
chia seed mixed 1:4 ratio with water makes an excellent thickener – very gelatinous after sitting for 10-15 minutes plus very high in omega 3, calcium & protein :)
I recently tried CCK’s Chocolate Brownie Batter and tweaked it for my taste buds. I added chia seed, let it set up, and processed it again and added some coffee because it needed more liquid and I thought, “why not?”. Putting it in the Vitamix makes it super smooth. The coffee gave it a little extra something that was yummy.
Point? I have been following a bit more of a Paleo diet and by introducing beans, which the ‘brownie batter’ recipe called for, I’ve found they aren’t working for my body as a substitute for other ingredients. I’m glad to have this recipe as an alternative. I’ll make it as-is and then make a separate batch and play with it by adding added chia, coffee and coconut sugar to see what the difference might be.
I’m to bring dessert for Saturday dinner at a friend’s…I hadn’t decided what to bring…until now. Thanks Elana!
I wonder if this would work with unsweetened chocolate squares or cocoa powder. Chocolate chips have sugar, which I would like to avoid.
I made it with 1/2 cup cacao powder and sweetened with stevia and a squirt or 2 of agave. It was AMAZING.
I used baking chocolate because I’m on a totally no-sugar diet. I added 7 drops of stevia to make up for the sugar in the chocolate chips.
Thank you Elana for a wonderful simple recipe. I just made it. It was way to sweet for my taste using 1/4 cup of xylitol. I then added another can of coconut milk, a Tbs of coconut oil, and a tsp and a half of unsweetened cacao powder. And it tastes great!
After sitting in the fridge over night it didn’t set. It has the consistency of melted ice cream rather than pudding. The flavor is quite yummy though.
I only wonder where that strawberry came from in February…
They are 7 to 9 dollars a pound for organic here in Idaho! I splurge occasionally and buy them, my children find them a real treat. But truly the price is crazy!
Elana, just wanted to say how much I appreciate your site, and all the great recipes. My youngest son and I are new to a grain free, dairy free diet (although I have been gluten free for years). When we first began a few weeks ago I felt completely overwhelmed and had resigned myself to meat and salad for all three meals. But what to feed a two year old? Never mind his older brother and sister, since he wants to eat everything they have. A friend told me about your site and I’ve been using it daily for recipes and inspiration for creating my own.
Thanks so much!
-Jasmine
This is very similar to my hot chocolate recipe. So I expect it would be fabulous and delicious.
I wrote about your fabulous chocolate cupcake recipe that I made with coconut whip cream. It was soo good. Thanks so much.
If you have a moment please check it out.
happywithout.blogspot.com
Hi Elana,
thank you so much for this amazing recipe. I took it as dessert to friends dinner party tonight it was SUCH a hit. They could not believe how healthy it was as well. I tell everyone about your blog. I just love it. I hope you are well and happy and healthy so you can continue keep up the great work and keeping the world healthier and happier.
FYI – if you ever liked tapioca pudding as a kid – add chia seeds! They soften and swell and it tasted just like chocolate tapioca pudding and it was wonderful! (actually TOO good – I could have eaten the whole batch…)
Very nice – after seeing xylitol used by a few of my favorite bloggers lately (including you!) I’m looking forward to experimenting with it myself.
This was absolutely delicious! Upon first making it I wasn’t sure it would set up but after a little time in the fridge it was perfect. Chopped up strawberries on top and enjoyed every little bite!
Simple and delicious…just what we all need in this busy hectic world!
Thank you, Elana, for this delicious treat idea. I’m not sure how all the coconut in this will affect me, but, ohhhh, I’m so hoping it won’t be a big deal because I LOVE it.
I did make a few adjustments: 1/4 c. honey instead of xylitol, 1/8 tsp. vanilla, and a few shakes of salt.
I’m hoping it will set up to a consistency I can use as a dip for small plates of fresh fruit.
Please let us know if it set up with the honey!
Thanks!
Thanks so much, Elana!!! I made this with a Green & Blacks organic 70% bar instead of the chips. I also used palm sugar. It set up just like chocolate pudding. I topped mine with coconut. YUM!!!!
Such a great and simple vegan dessert!
An even simpler version…Yum! I made this yesterday and because I feel like out organic dark chocolate chips are plenty sweet, and I’m not a fan of artificial sweeteners, I skipped adding a sweetener all together. This came out fabulously smooth, creamy and plenty sweet for us. I will definitely make it again
LOVE IT! used unsweetened chocolate bar and a bit of stevia to taste. absolutely delicious! wonder if using a bit more coconut oil this could set up as a creamy icing? thank you, again!
For those who might be interested in the dangers of xylitol, here’s a very in-depth blog post with great follow up discussions in the comment section. You might want to re-think using sugar alcohols.
http://www.crunchybetty.com/xylitol-should-we-stop-calling-it-natural
Thank you Elana! I made this for Valentine’s Day today and didn’t realize it needed to set in the fridge overnight. So, I put it in the freezer for about 3 hours and it came out like a delicious coconut flavored chocolate ice cream!!! I had been wanting to find a way to make my own ice cream with coconut milk and now I have it :) By the way, didn’t have xylitol, so I used about 1/2 the amount of Truvia.
this makes AMAZING chocolate ice cream when frozen, with the right consistency and everything!
I made this with Enjoy Life! allergy free chocolate chips and a scant 1/4 cup of coconut sugar, my 10 and 14 year old boys loved it as a Valentine’s day treat. I sent homemade “pudding cups” in their lunch today! Thank you Elana for helping me make my “allergy” kids feel loved and normal.
Hi,
I made this amazing recipe for Valentine’s Day. However, it never set up! My husband daughter and I happily drank it and it was so good, but I would love to make it again and eat it for pudding. Any suggestions from anyone?
Thanks,
Jami
I was just thinking about making chocolate pudding! I found myself in the pudding isle in the supermarket mesmerized by all the jello colors…:-) This will definitely be a better option….:-)
I made it with organic demerara sugar instead and heated the chocolate and the coconut milk altogether in my thermomix. It didn’t set however, or hasn’t about 4 hrs after being in the fridge…. It also has a funny little skin of coconut fat ontop of it with a kind of crunchiness to it…. any ideas??
Recently I have experimented with making a”pudding” of sorts.Just put chia seeds,unsweetened almond milk,stevia& a dash of cardamon in a jar.Shake it up& let the chia seeds thicken up in the almond milk.Kind of tastes like tapioca & is so good for you!
I made this for my husband’s birthday last week. It turned out great and he LOVED it! He complained that I hadn’t made enough and had served in tall skinny glasses that he couldn’t lick out ;)
It was a bit too chocolate-y for my taste (there is such a thing), and quite sweet (I’d cut down the xylitol next time for sure).
Thanks for another great recipe!!
It has to be a higher fat coconut milk to set properly.
Mine set perfectly and was so creamy! (no film or anything icky on top)
Hi Elana
This is the first time I’ve come across your website. I love your recipes … they really motivate me to try some new things! (I have lots of food intolerances including gluten, dairy and eggs, so baking is not easy!)
I just wanted to share with you …
I wanted to try your pudding, but didn’t have the ingredients, so I just mashed up a banana, added about 1 to 2 tablespoons of coconut milk and 2 tablespoons of carob powder with a bit of vanilla extract. Put it in the freezer for about a half hour to firm up and it was amazing! (Next time I will leave in longer and see if I can use it as an ice cream substitute.) Very sweet even though I put no sweetener in it! I would never have thought to do this if I hadn’t seen your recipes!
Thank you so much for your great website!
I just made your Paleo Shepherd’s Pie last night and it was yummy. Thank you for the recipe. It is so difficult to find “casserole” type recipes without dairy, grains, and tomatoes. I too shall use this as a quick lunch. I am going to freeze some to see how it keeps, it would be great to have something to pull from the freezer. Thank you again!
This looks wonderful and only 4 ingredients! I saw a raw food version of this that calls for young coconut meat, but it can be difficult to find sometimes. Thank you for sharing!
Great post, thanks for this! By the way, I once used Textuarants when I was making something similar to this and it worked awesome!
I made mine using 2.5 ounces of unsweetened baking chocolate and 1/4 cup of Z Sweet (erythritol). I also added a 1/4 tsp of organic coffee extract. It was fabulous and tasted like chocolate mousse!
Go to bodyecology.com . They have a great natural sweetener called lakanto that is granular and used for baking. They also have the best liquid stevia on the market !!! I have a problem with candida and these both work great for me!
This is easy and delicious! My husband LOVES dark chocolate and I made it for his birthday almost a year ago…it’s been a hit ever since (baby showers, potlucks etc etc).
If you have a VITAMIX there is no need to heat up the chocolate…throw everything in and leave for a few minutes until it heats up. Delicious every time!
Thank you Victoria!! I was just telling my husband how disappointed I was that some of these recipes call for ingredients with sugar in them, because we can’t have sugar. Yay! Now I can make chocolate pudding!