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creamy chocolate coconut pudding in jars - recipe image
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Creamy Chocolate Coconut Pudding

Course Dessert
Cuisine American, canadian, Caribbean, Mexican
Keyword chocolate, coconut, creamy, pudding
Prep Time 15 minutes
Servings 4 people
Calories 140kcal
Author Planted and Picked

Equipment

  • Blender

Ingredients

  • 1 400ml can full fat coconut milk
  • ⅓ cup raw cacao powder 80 ml
  • ¼ cup maple syrup 60 ml or 4 pitted medjool dates
  • 2 tbsp arrowroot powder 30 ml
  • 1 oz dark chocolate 28 g
  • 1 tsp vanilla extract 5 ml
  • ¼ tsp ground cinnamon 1 ml
  • 4 drops Orange essential oil or 1/4 tsp orange extract or 2 tbsp orange zest
  • 1 tbsp ground flax 15 ml
  • 1 tbsp mesquite powder 15 ml (optional)
  • pinch sea salt

Instructions

  • Place the coconut milk, raw cacao powder, maple syrup, ground flax, vanilla extract, cinnamon, arrowroot powder and sea salt in a blender. Also add the mesquite powder if you are using it.
  • In a double boiler, melt the chocolate. We placed the chocolate in a ramekin in a small pot of water (water came halfway up on the ramekin) and simmered it until melted. We don't use a microwave but if you do, you can microwave the chocolate in a safe dish for 30 second intervals on a moderate temperature (stirring in between) until melted. Be careful not to burn it.
  • Add the chocolate to the blender, and blend mixture until smooth (up to a minute).
  • Place the pudding in serving dishes. Cover and place them in the refrigerator for at least two hours to thicken.
  • You can top these with some orange slices, orange zest, blueberries or coconut flakes before eating.
  • The puddings will last up to a week in the fridge.

Nutrition

Calories: 140kcal | Carbohydrates: 25g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 5mg | Potassium: 222mg | Fiber: 4g | Sugar: 14g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 2mg