When I made this for my husband recently, after enjoying a few bites, he wanted to make sure I was going to share this recipe on my blog because he thought that this was really something worth sharing. It has a rich chocolate flavor, has a gentle “set” (not at all like a chocolate “jello”), and is delish with a variety of toppings. This is adapted from a close friend’s recipe.
While many pudding recipes can involve several steps, and expensive ingredients, this one is simple, frugal and and very satisfying. I bought some ice cream cups from a second hand store especially for recipes like this. It makes it seem so much more special to eat out of a glass dish. I actually like to eat this hot as well as cold.
I used to make this with milk (which is wonderful) but recently I have started making it with my coconut milk tonic. It is great! Definitely just as good, if not better in my mind. If you can’t find the coconut water to make my coconut milk tonic, follow Sally Fallon’s coconut milk tonic, which uses water. Or, if you can have dairy, this is wonderful made with whole milk as well.
I love eating this with just a little nutmeg on top, but I have been thinking of ways to incorporate this pudding into other recipes. The possibilities are endless!
Chocolate Pudding
You can serve this with raspberry sauce, whipped cream, freshly ground nutmeg, or fresh berries. You can use whatever sweetener you like, just keep in mind that they have varying degrees of sweetness. If you use regular milk, you may want to sweeten it just a tad bit more, because coconut milk has a natural sweetness to it.
1/3 cup of arrowroot powder (or cornstarch)
1/3 cup of cocoa powder
dash of salt
1/3 -2/3 cup agave syrup, rapadura, maple sugar, maple syrup, or honey (to taste, I use the lesser amount using agave syrup)
4 cups of coconut milk tonic, or regular milk
1 teaspoon vanilla
Whisk the arrowroot powder, cocoa powder, and salt together in a medium size pot. Make sure there are not lumps. Add about 1 cup of the milk and sweetener, and mix until thoroughly combined with no lumps. Stir in the rest of the coconut milk and heat on med-high heat, stirring continuously. Heat until the mixture starts to thicken. I find that this usually happens right when it starts to simmer. Simmer for no longer than one minute. Take it off of the heat, and add in the vanilla. Pour into desired containers, and refrigerate for at least a couple of hours to cool and set. After it is cooled, then cover with plastic wrap.
This post is part of frugal friday.
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YUM!! I was just lamenting YESTERDAY about needing a good cooked chocolate pudding recipe and here you are! Thank you!!
This sounds awesome, thank you. I am also excited to try the coconut milk. We eat mostly vegan in our house and drink only soy and rice milks. Thanks!
Looks yummy.
I don’t have arrowroot, any idea if agar powder works the same way?
How scrumptious looking! I will be trying this tomorrow…can hardly wait.
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Oh goodness… why didn’t I see this recipe yesterday… grrr before I enslaved myself to the JELLO pudding box .. lol Your recipe looks 100 times better.. I will be trying this soon! Thanks.
I made this recipe using fresh coconuts and it was worth the work as the second time I made it with canned and there is truly a difference. I also froze the pudding in popsicle molds and made the best tasting “fudgesicles” I have ever tasted. My son loves them! Thanks for the great recipe.
Just made this with the following subs:
tapioca starch for arrowroot
reduced agave to 1/8 c and added 8 drops dark choc stevia
WOW
Can I ask if, using coconut ingredients, it has hints of coconut? I am not a fan of the coconut flavor, but I keep reading about the benefits of coconut oil, etc….I’m so curious if it tastes like coconut!
Also, if I wanted to add 1 cup of avocado puree (to make this healthier!) what would I substitue/take out?
I made this pudding the other day and even my husband who does not like the taste of coconut at all (but love chocolate) liked it. The only thing is the pudding became watery after I refrigerated it. Any clue as to why that is or what I did wrong?? Thanks…
I am wondering what brand(s) of coconut water have no sugar added. My husband and I have bought coconut water at Asian markets – but after we got it, I realized it was full of sugar. Thanks! Love you blog!
i think it’s funny that your husband did that. i am planning on starting a blog in the next couple of months similar to yours, but for beginners. to document my journey into being a young wife who desires to fear the Lord and be a nourshing homemaker and hopefully someday, a loving mother. anyway, if my husband likes his dinner he’ll say “write the recipe down and get the camera, you have to take a picture for the blog!” so cute. oh, and i am going to try this pudding very soon… maybe today
thank you so much for all you do. i am young and this is very encouraging to me.
Jessie-you definitely don’t want to use coconut water. Look around for cans of coconut milk, often in the Asian/ethnic cooking section.
We usually make this with whole milk since dairy is not a problem for us. I have some Pyrex ramekins with heavy plastic sealing lids, so I pour the pudding in those and my husband can take some to work in his lunchbox. Love love love this recipe! Your blog could be ONLY this recipe and it would still be worth it!
My gluten free, dairy free, egg free, sugar free little girls are going to flip over this recipe!!!
DELICIOUS!!! I was right, it was a huge hit!
Hey!!! thanks so very much for your AMAZING!! website!!
I just made the chocolate pudding and instead of the cornstarch or arrowroot I used quinoa flour!! and it was a fab substitue!!
yum can’t wait to try more recipes ….
Quinoa flour??? Intersting! I’ll try it!