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An easy, decadent, and rich chocolate pudding that is so creamy, you won’t believe it is good for you!
Everyone needs a good, basic chocolate pudding recipe. I originally developed this recipe for my Best Brownie Delight recipe. (If you haven’t tried that yet, you definitely need to put it on your list – it is my favorite!) This pudding was so good, that I decided it needed a post all to itself!
This pudding has more of a dark chocolate flavor, but my husband (who usually does not like dark chocolate), absolutely loved it! I know people will ask about the coconut milk, but it really does not have a coconut flavor. The fat in the coconut milk is what gives it such a creamy, decadent mouth feel.
This pudding is more of a soft-set pudding, and it will take a couple of hours to chill in the refrigerator. But it is worth the wait! Just be sure to plan ahead a few hours before you want to eat it! Since this pudding uses coconut milk, it is also dairy free!
If you want, feel free to top with a dollop of stevia sweetened whipped topping, or a squirt of Fat Free Reddi Whip. Or, you can just eat this chocolatey goodness all by itself!
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Easy 5-Ingredient Low Carb Chocolate Pudding {THM-S, Sugar Free, Dairy Free}
Ingredients
- 1 Can Full Fat Coconut Milk
- 1/4 Cup Cocoa Powder
- 1/3 Cup Gentle Sweet
- 1 Teaspoon Vanilla Extract
- 1/4 Cup Water
- 1 3/4 Teaspoon Gelatin Just Gelatin or Knox
Instructions
- Combine canned coconut milk, cocoa powder, Gentle Sweet, and vanilla in a medium saucepan.
- Heat over medium heat, until warm and all ingredients are combined. (Whisk well with a whisk to prevent clumps.)
- Remove from heat.
- Sprinkle 1 3/4 Teaspoon of Gelatin over 1/4 cup cool water and let sit for about 1 minute. Stir, then add to pudding mixture and mix well.
- Pour pudding into a 4 small serving ramekins.
- Place plastic wrap (Saran wrap) on top of each pudding, (touching the pudding), to prevent any "skin" from forming on top.
- Place in the refrigerator to cool and set.
Notes
I am so glad you did a post for the pudding. I made the brownies and they were so good but didn’t have everything I needed for the pudding and other layer so I was going to make it on its own soon. I love a good pudding and I am excited to try this!
Wow this looks so gorgeous and chocolatey! Thank you!
I love pudding! Your recipe is wonderfully simple. Fantastic!
I added more coconut milk to my shopping list for grocery day. I can’t wait to try this over the weekend! Looks and sounds delicous!
I love a nice and chocolaty pudding 🙂
Chocolate pudding is my guilty pleasure! Thanks for sharing this dairy and sugar free version!
I love the simplicity of this chocolate pudding, Sarah. It looks creamy and delicious.
Awesome!
What do you recommend in place of Gentle Sweet? My husband cannot tolerate Xylitol as it gives him digestive issues. I usually bake with coconut sugar or sucanant. I also have the Super Sweet Blend. I would love to know what you think could be used as a substitute for Gentle Sweet. Thanks!
I would halve the amount of sweetener and use Super Sweet. 🙂
Could we do regular sugar? I don’t have a problem with sugar.
Thanks. 🙂
I would think so, but I have never tried it, so I cannot guarantee the results. 🙂
Help please!!! I have made this a couple of times and the flavor is great but mine never sets up well. Is the gelatin amount correct? Or can you think of some other reason it would stay liquidy instead of setting?
Thank you so much for bringing this to my attention! In my Brownie Delight recipe (which uses this pudding), I did change the gelatin amounts. I have edited the recipe above to reflect the changes. It should be 1 3/4 teaspoons instead of 1. You could even use 2 teaspoons if you wanted a firmer pudding.
How about if I use almond milk?
Almond milk is much thinner than coconut milk, so you may need to use more gelatin. 🙂
Hi. I’m vegan. If I were to substitute agar powder for the gelatin, would I still follow the same instructions, or would I need to cook it first? I don’t have any experience with it. Also, would I need to adjust the amount? Thank you.
Hi Arayna! Unfortunately, I am not familiar with agar powder, so I do not know how it would work or if you would need to cook it first. I’m sorry. 🙁
I’ve been wondering the same thing . Still not sue about cooking it.
I found this:
Substitute powdered agar-agar for gelatin using equal amounts. 1 Tbsp. of agar-agar flakes is equal to 1 tsp. of agar-agar powder. Set 2 cups of liquid using 2 tsp. of agar-agar powder, 2 Tbsp. of agar-agar flakes, or one bar.
Hi!
Im in Australia, and cant wait to make your pudding.Just one thing, what is the
size of your tin of coconut milk?(It might be different to ours)
Also could I use a tin of coconut cream instead- that would make it very creamy-
but would it make it too coconuty.
Kind regards,Karen
My cans are about 13.66 fluid ounce cans. I’m sure you could use coconut cream, but it would be more coconut flavor. 🙂